Crema de castañas con setas (Cream of chestnuts soup with wild mushrooms)

600 g chestnuts
50 grams of dried mushrooms (if not, any other mushroom to taste)
1 potato small
1 large leek
1 liter of chicken broth
100 ml of muscatel or sweet wine
100 ml of evaporated milk
Olive oil
Salt and black pepper


Preheat oven to 200 º.

Soak the mushrooms in a bowl with water to rehydrate.
Make a lateral cut the chestnuts with a serrated knife so that later you can peel easily. Place the chestnuts on a baking sheet and roast about 15 minutes.

Pipirrana (Andalusian summer salad)

INGREDIENTS

5 - 6 red tomatoes

2 green peppers

1 cucumber

1 onion fresh

2 eggs

2 cans of tuna (vegetarian changing tuna for mushrooms)

Extra virgin olive oil

A few drops of vinegar

cumin & parsley

2 cloves of garlic

Cook the eggs in salted water for 15-20 minutes. Remove from heat and refresh with cold water.

Wash the tomatoes and peppers, dry them with a cloth after. Remove the stem and seeds from the peppers. Peel the cucumbers. We will cut fresh onion, tomato, cucumber and peppers into brunoise (small dice less than 1 cm side), put all the ingredients in a bowl and sliced​​.