Thistle Mojete

Marinated sea bass carppaccio

1. Clean the thistle stalks very well, removing the hardest strands. It will be necessary to scrape the entire surface with the blade of the knife, both the beam and the underside, to remove the white fabric that covers them.
2. Once the thistle is cleaned, chop and immerse in water with lemon juice so that it does not darken too much.
3. Put salted water in a pot over high heat and when it boils add the chopped thistle. Let them cook until they are tender, which can shorten the time if we make them in a pressure cooker. Drain and set aside.
4. Separately, peel and chop an onion.
5. In a frying pan, put the extra virgin olive oil Corona de Baena heat and fry the garlic and bread slices. Drain and set aside.
6. Of the remaining extra virgin olive oil Corona de Baena , put 4 tablespoons in a pot and heat. Sauté the onions and when it is translucent, add the pieces of thistle that we have cooked previously. Stir a few times and add a few drops of good vinegar, let it cook for a few minutes until the vinegar evaporates.
7. Put the previously fried garlic and bread in the blender. Add a teaspoon of paprika and water, enough to make the sauce not too thick. The amount of sauce obtained should be enough to cover the vegetable, if not, add more water.
8. Pour the sauce over the thistles that we have in the pot and let it boil for about 10 minutes over low heat. It will be necessary to stir from time to time and be careful because this sauce has bread and can stick.
9. Season with salt and serve with fried or poached eggs.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5