Simple preparation!
We present a simple dish that can be prepared in different ways: warm corn gofio puree with fresh vegetables. The dish is well known, especially in the Canary Islands, where it is recognized under the name Gofio Escaldado and is mainly prepared from a fish soup base. Pieces of onion, meat, fish and potatoes are added to the dish. It is also enjoyed as a side dish to meat and vegetable dishes. You can use all your imagination when it comes to added ingredients.
Ingredients:
- 0.5 l vegetable or meat soup base
- 125 g Maize Gofio Lightly Roasted Viva la Gaia
- ½ red onion
- Stem celery
- Fresh red and yellow carrots
- 1 clove of garlic
- Olive oil
- Salt (Himalayan Pink Salt Viva la Gaia)
- Sweet or hot red pepper powder
We present a simple dish that can be prepared in different ways: warm corn gofio puree with fresh vegetables.You can use all your imagination when it comes to added ingredients.
Preparation
Cush the garlic in a food processor with salt and olive oil and leave. Be careful not to use too much salt, as the soup is already salty enough.
Toss the gofio in a bowl, add a tablespoon of olive oil and slowly add the hot broth, stirring until you have a smooth texture without any lumps. In the end, add crushed garlic. You can also use a stick blender to help with the mixing. This will make the puree lighter and certainly without lumps.
Puree can be offered as an attractive appetizer - a "dip" for fresh vegetables. We chose celery and red, and yellow carrots cut into strips. We also added red onion (sliced wide). You can season the dip with sweet or hot paprika powder if you want it spicier.
Bon Appetit!
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