Red chard and Valeriana with “carne salada”, roasted potatoes and artichokes
80g carne salada
4 tbsp evo oil
Juice of half a lemon
1 garlic clove
1 tbsp sour cream
4 tbsp milk
Remove the tough outer layers of the artichoke; cut it in half and remove the central part. Put it in the water with some lemon juice, so as to avoid oxidation. Wash the potatoes, peel and cut into cubes. Boil them in salted water for 5 minutes and then sauté them with the garlic clove in a frying pan. When they are ready, add salt and pepper and let cool. In the meantime, slice the carne salada, and amalgamate the sour cream into the milk to create a sauce.
Season the red chard and the valeriana with evo oil and salt, and the artichokes with oil, salt and lemon juice. By using a pastry ring, dish up: first the potatoes, then the artichokes and the carne salada, finally the red chard and the valeriana. Sprinkle with the sour cream sauce.