Puerros con salsa de piquillos y picada crujiente

Réalisation

1. 01
   Étape 1Roast the leeks30 min

   Cut off the white part of the leeks, halve them, place them cut side down in a dish with extra virgin olive oil, add salt, pepper and a little more oil, then bake for 30 min at 180 degrees.

   poireauselpoivre noirhuile d'olive extra vierge
2. 02
   Étape 2Make the picada

   While the leeks bake, chop the parsley and the walnuts and mix them with the rest of the ingredients (the paprika and 2 tablespoons of extra virgin olive oil).

   persilnoixpaprika forthuile d'olive extra vierge2 c.à.s. de 4 c.à.s.
3. 03
   Étape 3Blend the sauce

   Put the boiled eggs, the piquillo peppers, salt, pepper, 2 tablespoons of extra virgin olive oil and the water into a glass and blend until creamy; add the water gradually to adjust the texture.

   œufpoivron rouge grilléselpoivre noirhuile d'olive extra vierge2 c.à.s. de 4 c.à.s.eau
4. 04
   Étape 4Assemble the dish

   Once the leeks are done, remove one or two outer leaves, spread the sauce as a base, then place the leeks and the picada on top.

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