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Ensalada de patata       ENSALADA DE PATATA     Ingredientes 1 persona:   3 Patatas rojas 1/2 cebolla blanca dulce 2 huevos duros 1 lata de atún en aceite de oliva 10 aceitunas manzanilla sin hueso 5 pepinillos sabor anchoa Aceite de oliva virgen extra sal   Preparación:   Cocer las patatas con piel en abundante agua con sal. Estarán listas cuando al pinchar con el filo de un cuchillo no obtengas resistencia. Dejar enfríar completamente las patatas.   Cuando las patatas estén frías, pelarlas y cortarlas en trozos grandes. Colocar las patatas en un bol o ensaladera.   Picar la cebolla fina, trocear los huevos duros y añadir al bol junto con el atún desmigado y el aceite de la lata. Añadir las aceitunas y pepinillos cortados a rodajas.   Sazonar con sal y mezclar bien. Si lo consideras necesario añadir un chorrito más de aceite de oliva virgen.     Tapar el bol o ensaladera y meterlo en el frigo para que enfríe un poco. Una deliciosa y contundente ensalada está lista para disfrutar.    

Portobellos al ajillo     Son geniales como guarnición o simplemente como tapa, además con una textura firme que adoro. Desde que los usé por primera vez ya no me apetecen tanto los champiñones normales. Lo cierto es que son un poquito más caros, pero vale la pena pagarlo.   A mi me gustan los portobellos de un tamaño medio que son ideales para esto.     Ingredientes:   Champiñones portobello Ajo picado Perejil picado Aceite de oliva virgen ( o aceite de orujo de oliva) Sal   Preparación:   Limpiar muy bien los portobello para eliminar todo rastro de suciedad. Cortarlos en láminas gruesas Poner a calentar un poco de aceite en una sartén antiadherente y cuando haya cogido algo de temperatura añadimos los portobello. Salteamos a fuego fuerte removiendo. Si durante el proceso soltaran algo de líquido los colaremos en un colador para eliminarlo y volveremos a añadir un poco de aceite a la sartén y cuando coja calor echar de nuevo los portobello. Cuando no suelten más líquido ( podemos repetir el proceso anterior para eliminarlo) le añadiremos un poco de aceite y mezclamos bien. Le añadiremos un toque de sal y el ajo y el perejil picado y salteamos bien todo el conjunto para asegurarnos que se impregne bien con el condimento. Probamos de sazón y rectificaremos si fuera necesario  y ya tenemos lista una guarnición que no te dejará indiferente.    

Tacos de pavo con sofrito de tomate     TACOS DE PAVO CON SOFRITO DE TOMATE   Ingredientes 2 personas:   400 gr de tacos de pavo 1 Cebolla 1/2 pimiento verde italiano 2 dientes de ajo 1 bote de tomate frito estilo casero HIDA Aceite de orujo de oliva Sal chile Thailandés en polvo ( opcional)   Preparación:   Picar fino los ajos, la cebolla y el pimiento. En una sartén antiadherente con un poco de aceite pondremos a sofreír los ajos y apenas comiencen a dorar añadir la cebolla y el pimiento verde. Sofreír a fuego medio removiendo constantemente hasta que las verduras estén pochadas pero no demasiado hechas. Las retiramos de la sartén y las reservamos.    En el mismo aceite cocinar los tacos de pavo que habremos salado ligeramente hasta que estén ligeramente dorados por todos lados ( si ves que es necesario le puedes añadir un poco más de aceite).   Añadirle de nuevo las verduras sofritas junto con el tomate frito, añadirle un poco de chile si lo quieres picante y mezclar bien todo el conjunto, sazonar con un poquito más de sal y cocinar a fuego medio-bajo tapado removiendo de vez en cuando durante máximo 5 minutos porque el tomate ya está cocinado y lo que queremos es que la carne se impregne bien de la salsa y se enternezca un poco. Y ya tenemos un buen plato del que disfrutar sin lugar a dudas acompañado de un buen pan ( es imprescindible el mojeteo ) Que aproveche.