COURGETTE AND ANCHOVY CREAM

INGREDIENTS:

2 courgettes
2 leeks
2 ppotatoes
2 or 3 cheese triangles
One spoonful of olive oil
Salt
AUTHOR:
Araven
We can also leave a cheese triangle to chop it up and put on top or some croutons.

PREPARATION:

  1. We heat a pan on medium heat and add a dash of olive oil. We lightly fry the leek (well-washed and chopped) and the chopped potato.
  2. We cook on a low heat for a few minutes and then add the chopped courgette with its skin (if we remove the skin, the cream will not be green; the vitamins are in the courgette skin.
  3. We fry over a low heat for a few minutes and add a glass of water and a pinch of salt. We cook on a low heat for 15 or 20 minutes, covering the pan or frying pan with a lid (to prevent the water from evaporating). We stir from time to time making sure that the water does not all evaporate and that it does not stick.
  4. We put the vegetables into the blender and we add 2 or 3 cheese triangles, beating well until we have a smooth, fine cream.
  5. Just before serving, we put some anchovies on top of each serving. Anchovies, apart from containing many vitamins, give a touch of very special flavour to the cream.
ARAVEN S.L.
Spain

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50830 Villanueva de Gallego, Zaragoza (Spain)

Phone: (+34) 976 46 52 00

ARAVEN EQUIPMENT, LLC
EEUU

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Miami, Florida 33122 - 1332
(USA)

Phone: (305) 777-7498 Ext.3201

ARAVEN EQUIPMENT S.A. CV
Mexico

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11590 Ciudad de México (Mexico)

Phone: (+52) 55 53 68 43 04