jueves, 13 de octubre de 2011

Mojo verde y papas arrugás - By Tenerife!

Me encanta invitar a gente a comer, y me hace mucha gracia cuando me comentan: "Montse eres cocinera, quiero que me prepares tal receta!", o... "A ver qué nos ha preparado hoy para cenar la Montse!"
Es una visión que me encanta y que me emociona ver a las personas comer a gusto algo que he cocinado siempre con mucho cariño, o que me digan que les apetece que cocine algo en particular para poder probarlo después.
Al cocinar doy algo más que un alimento, simplemente doy un trocito de mi misma.
Para mi que me encanta la gastronomía, comer y preparar recetas, hay dos cosas que también me entusiasman: Una es que los demás cocinen y poder probar lo que han preparado: para poder probar su cocina, sus toques personales, sus detalles...Es algo que me encanta.

Otra cosa que adoro es probar platos nuevos para mi, ya sea de cocina mediterránea o de otro tipo de cocina exótica.

Pues esas dos últimas cosas estupendas para mi pude tener el viernes pasado, cuando mi amiga Noemí preparó Mojo verde con papas arrugás (nada de patatas arrugadas!! jajaja). Ella es de Tenerife y ha venido a estudiar a Barcelona... y a preparar un rico mojo y papas!!!! Y claro, yo no lo había probado nunca y me encantó... así que poco he tardado en ponerlo en el blog!

Según me comenta, fue al Mercado de la Boquería por la mañana a comprar las papas, y compró papas negras (a 9 euros el kilo... ufff!!) también conocidas como "yema de huevo". Simplemente hay que ver el color del interior en comparación de las otras!

Para el mojo verde:
- Ajo
- Perejil
- Cilantro
- Aceite de oliva
- Sal
- Una pizca de comino
- Aceite de oliva y vinagre

Cogemos uno o dos ajos, troceamos el perejil y un poco de cilantro, añadimos un poco de comino y de sal y lo machacamos todo.
Añadimos un chorro de aceite y otro de vinagre, y se bate todo. La proporción de aceite-vinagre es de 3-1.

Para las papas arrugás:
- Patatas (tamaño pequeño)
- Agua
- Sal gruesa

Ponemos en una olla las papas y  agua a hervir que no cubra del todo las papas con unos tres puñados de sal gruesa y tapar. Cuando ya estén hechas (podemos pinchar con una brocheta o palillo) quitamos el agua y volvemos a poner las papas en seco a fuego medio. Podemos añadir otro puñado de sal, y vamos sacudiendo la olla de tanto en tanto.
Cuando se queden con aspecto más seco y arrugado estarán listas.

Muuuuy bueno, he tomado buena nota!! :)

20 comentarios:

  1. Hace años que fui a Tenerife y todavía recuerdo el sabor de las papas arrugás con mojo verde. Me has hecho recordar!
    Mónica-Recetas de Mon

  2. Hola Mónica,
    Me alegro que sea un buen recuerdo! Yo en mi caso no he ido a Tenerife a probarlo, ha venido Tenerife aquí :D
    A mi me ha encantado!


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