Alcachofas a la montillana

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Alcachofas a la montillana. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Alcachofas a la montillana is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Alcachofas a la montillana is something which I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Alcachofas a la montillana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Alcachofas a la montillana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Alcachofas a la montillana is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Alcachofas a la montillana using 9 ingredients and 6 steps. Here is how you can achieve it.

Una receta tradicional en casa, alcachofa, jamón y un buen amontillado.
https://dressingfood.es/alcachofas-a-la-montillana/

Ingredients and spices that need to be Take to make Alcachofas a la montillana:

1. 8 alcachofas frescas
2. 70 gr jamón
3. 50 ml vino blanco Montilla-Moriles
4. sal
5. 1 cebolla pequeña
6. 1 ajo
7. 3-4 cucharadas de aceite de oliva virgen extra
8. Unas hebras de azafrán
9. 100 ml caldo de ave

Instructions to make to make Alcachofas a la montillana

1. Una vez limpias las alcachofas, tienes que introducirlas en un bol con agua bien fría con unas gotas de limón o perejil, para evitar que se oxiden.
   En una olla o cazuela con fondo dispón agua y añade 2 o 3 cucharadas de harina antes de introducir las alcachofas y cocerlas hasta que estén tiernas. Unos 15 minutos en olla normal o 5 si te decides por cocerlas en olla rápida.
2. Una segunda buena opción es confitar la alcachofa. En tal caso, limpia igualmente la alcachofa, retira sus hojas duras y ponlas a confitar-cocer en aceite de oliva virgen- en aceite hasta que queden tiernas.
3. Debes, si te decides por esta opción mantener el aceite a unos 70º, o ponerlas en aceite tibio y dejarlas cocer a fuego lento hasta que se ablanden. Una vez doradas y tiernas, se retiran, se deshecha el exceso de aceite y se reservan
4. Una vez cocidas o confitadas las alcachofas basta con sumergir las alcachofas en una salsa elaborada con ajo, cebolleta o cebolla, harina o maizena, vino de Montilla, unas hebras de azafrán y añadir jamón al final.
5. Por eso, en una sartén o cazuela amplia y baja, con muy poco aceite- sobre todo si optas por confitar- haz un sofrito con ajo y cebolla muy picado, 2 cucharadas de harina o diluye la maizena en caldo frío. Añade el jamón. Saltea el conjunto y añade el vino amontillado.
6. Cuando ha evaporado el alcohol, añade el caldo y las hebras de azafrán tostadas, que darán aún más sabor. Deja cocer hasta que la salsa reduzca.
   A mitad de cocción, incorpora las alcachofas que tenías reservadas, hasta que los sabores se integren bien.
   Rectifica la sal si fuera necesario. Recuerda que el jamón ya le aporta sal.

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So that is going to wrap this up with this special food How to Prepare Any-night-of-the-week Alcachofas a la montillana. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!