Traditional recipe to warm up. A rich enyesque for any time of the year.
Blanching, comes from the word scald (immerse something in boiling water in an instant).
INGREDIENTS
160 gr of gofio
600 ml of fish broth or fumet
1 sprig of peppermint
1 / 2 purple onion
a pinch of coarse salt from the salt flats
PREPARATION
In a cauldron we have the boiling fish broth, turn off the heat and add the sprig of herbs. We cover the cauldron and let it rest. Put the gofio in a small bowl and add the fish broth little by little, stirring constantly so that no lumps form. And we see if it needs a little more broth or gofio, it doesn't have to be thick.
A pinch of salt.
We cut some segments of onion to accompany the dish and some leaves of herbburto to decorate.
* So that the onion does not bite, we can soak it in water, salt and vinegar for five minutes. It is then rinsed with clean water.
* Other varieties of gofio escaldado usually include adding a sauce of minced garlic and/or pepper from the (puta la madre).
* Choose your favorite gofio among the different varieties
