Atascaburras Vegano
Ingredientes
6 patatas pequeñas
1 puñado de algas, sirven de varias especies,
6 cucharadas de aceite de oliva virgen
sal
nueces
Elaboración
Cocemos las patatas con su piel. Cocemos las algas en un poco de agua durante unos 1o minutos, colamos el caldo y lo reservamos, las algas las guardamos para tomarlas en otras preparaciones.
Pelamos las patatas y las troceamos en un bol. Con la ayuda de un batidor de varillas o en su defecto de un buen tenedor, vamos aplastándolas, añadiendo poco a poco el aceite y el jugo de las algas hasta obtener un puré muy espeso.
Emplatamos sirviéndolo tibio o frío con las nueces por encima y un chorrito de aceite de oliva virgen. Para acompañarlo una buena ensalada y tofu a la plancha.
Consideraciones
Se trata de un consistente puré de patatas con sabor marino que combina muy bien con las nueces.
Es un plato veraniego sencillísimo de hacer, que sirve igualmente para celíacos.
Tradicionalmente el “atascaburras” es una receta de Albacete, ésta es una versión vegana.
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