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Crema de legumbres con ajos negros de las pedroñeras Pedroñete
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Ingredients
- 200 g de judías blancas secas Pinesas
- 2000 g de agua fría
- 200 g de garbanzos secos Pedrosillanos
- 800 g de agua templada
- 1 pellizco de sal (1 g)
- 2300 g de agua
- 1 tallo de lemon grass fresco a cortado a la mitad longitudinalmente y en trozos de 2 cm
- 1 sobre de hebras de azafrán de la Mancha Bio de Villafranca de los caballeros
- 1 ramita de tomillo fresco
- 1 ramita de romero fresco
- 10 pellizcos de sal
- 2 dientes de ajo negro
- 30 g de aceite de oliva virgen extra cornicabra (Montes de Toledo)
Montaje
- 60 g de garbanzos cocidos torrados
- flores comestibles de alhelí y salvia
- 6 - 8 dientes de ajo negro cortados en 3 trozos
- sal en escamas
- aceite de oliva virgen extra cornicabra (Montes de Toledo)
- Nutrition
- per 1 ración
- Calories
- 660 kJ / 158.1 kcal
- Protein
- 7.2 g
- Carbohydrates
- 18.1 g
- Fat
- 6.3 g
- Saturated Fat
- 0.8 g
- Fibre
- 6 g
- Sodium
- 599.5 mg
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