Artichoke from Tudela stuffed by freshwater crayfish with reineta sauce with Piquillo Peppers coulis    recipe of:    The institute for food and agriculture quality of Navarre

 

Ingredients:

 

1 Artichoke from Tudela
2 freshwater crayfish
1 reineta apple
a half little onion
one garlic
parsley
one leek
2 Piquillo Peppers
10 cc of liquid cream
pepper
chilli
salt
oil

 

 

Method:

 

Cook the artichoke, empty and section the base.
Cook the apple with an a half of the vegetables and add salt and pepper. Cook the Piquillo Pepper with the rest of the vegetables and add salt and pepper.
Roast and place the freshwater crayfish in the plate.
Whip and prepare the decoration with leek threads.
Serve too hot and a little bit spicy.

 

 

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