If we talk about more traditional Basque cuisine, you can not miss the famous recipe of Porrusalda or Purrusalda. This simple but delicious dish has two noble ingredients: leek and potato, whose combination offers endless benefits for the organism and an exceptional flavor. Although today there are many people who add to this recipe other vegetables such as carrot and fish such as cod, the truth is that the original recipe was elaborated only with these two ingredients. The word porrusalda comes from the Basque, specifically from Porru or Purru, What does leek mean, and Salda, which is broth. Therefore, Porrusalda is translated as leeks, which is precisely what the recipe consists of. It is very easy to do and in less than half an hour you will have a substantial dish. In recipes, we accompany you in the step by step so you can take this culinary delight and know how to do Basque Porrusalda.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Traditional porrusalda ingredients: |
| 5 leeks 3 medium potatoes 1 pinch of salt aceite de oliva water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Traditional porrusalda ingredients:
1. Clean the leeks well and cut them into slices of more or less a centimeter and a half. Peel the potatoes and cut them irregularly but that are of a even size to match the cooking.
2. In a deep pot and with a little olive oil, it incorporates the leeks, splash and jump them for a few minutes.
3. When the leeks begin to be tender, add the potatoes and cook for 2 minutes with the liquid that the leeks have released. This step provides the Porusealda for an extra flavor because it allows the potato to acquire that taste of the leek.
Trick: Remember that you can add other ingredients to the Porusalda, such as carrot.
4. After cooking the potatoes during those minutes, and without having color, pour water to cover all the ingredients and exceed approximately 2 cm.
5. When it starts boiling, the fire goes down so that the potatoes do not break and cook the porrusalda for approximately 20 minutes, or until the potatoes are at the point. Rectify salt and pepper and serve immediately. The traditional Porrusalda recipe is served hot and is perfect to combat the cold and replace strength.
