* Exported from MasterCook *
Galician Ajada Sauce - Spanish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 tablespoons extra-virgin olive oil
2 garlic cloves -- peeled and thickly sliced
1 1/4 teaspoons sweet pimenton -- (sweet Spanish paprika)
1 teaspoon red wine vinegar -- or more to taste
salt
freshly ground black pepper
1 pinch sugar -- optional
In a small skillet over low heat warm the olive oil and fry the slices of garlic until golden; then discard them. Stir in the pimenton and heat, stirring to make a smooth oily sauce. Add enough vinegar, salt and pepper, and sugar if desired, and remove from the heat to avoid boiling.
Serves 4, over boiled green & potatoes
Young Turnip Shoots and Tops with Potatoes and Spanish Paprika
2 pounds turnip greens or young broccoli rabe
2 boiling potatoes, such as Yukon Gold
Coarse sea salt
Ajada sauce
Wash the greens and discard any yellow or wilted leaves. Cut away any tough stems and slice tender shoots. Peel the potatoes and cut into 1 1/2-inch dice.
In a deep pot bring plenty of water to a boil, place an inset over the pot, put in the potatoes and greens, cover, and steam for about 15 minutes. (Alternatively, you can boil the potatoes and greens in a large amount of salted water until both are tender.)
Immediately drain the greens and potatoes and pour half the sauce over them. Let sit 10 minutes, then drizzle with remaining sauce and serve at once.
Serves 4
Note to the Cook: In an ideal world we would all have access to great-tasting freshly dug potatoes at farmers' markets. When purchasing at a supermarket, I always go for yellow-fleshed Yukon Gold potatoes and am rarely disappointed.
AuthorNote: A bowl of simply boiled leafy greens combined with a really great-tasting potato is a much beloved dish in Spain. In Galicia, in the northwest part of the country, the dish reaches ethereal heights. It's made from special greens called grelos and meaty, yellow-skinned, fresh dug potatoes flavored with a local red-tinted oily sauce called ajada.
It took me a while to discover exactly what grelos were. I finally did, thanks to the food writer Janet Mendel, who is based in Spain. She emailed me as follows: "Grelos are stems (not stalks nor shoots) of a turnip plant with an insignificant root. The stems are slightly thicker and longer than, for instance, spinach, with some greens at the top and some sprouting leaves with a flowering in the middle."
Thus, they turn out to be a Spanish version of our own common turnip greens, with the same slightly bitter flavor, and are perfect when stewed with a hunk of salt-cured [Favorite]. The new mild-tasting varieties of broccoli rabe can be used with great success.
Serve as a side dish for [Favorites].
Cuisine:
"Spanish/Iberian"
Source:
""Mediterranean Grains and Greens" by Paula Wolfert, 1998"
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 109 Calories; 12g Fat (95.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 1032 0 0 0 0
