The chef of the Gala restaurant, Josep Maria Massó, proposes this ‘nostrada’ recipe with seasonal products
Since we are in the midst of the artichoke season, how can we not publish a delicious recipe like the one we have asked Josep Maria Massó, chef at Gala, who has become one of the trendy restaurants in Barcelona thanks to its lively atmosphere and a solid Mediterranean menu that includes a remarkable section of ‘sushi’.
On this occasion, go for the most ‘nostrada’ part with this plate of artichokes and peas with black sausage ‘ofegats’.
Ingredients for 2 people
400 g of Mareme peas
4 artichokes from El Prat cut into quarters and candied in chicken broth and oil
a knob of butter
80 g of spring onion cut in ‘brunoise’
120 gr of black sausage
120 cl of chicken broth
3 dl of dried monkey anise
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Elaboration
Cook the onion with a knob of butter over medium heat in a saucepan about 20 centimeters in diameter for about five minutes, until the onion loses its texture and becomes poached.
Then add the artichoke cut into quarters.
Once the onion is cooked, add the peas and soak them in the chicken broth. Cook over medium-high heat and with a lid until we see that the broth has reduced and the peas are cooked (you’ll know when they begin to lose some body and seem to deflate).
Lower the heat to a minimum and add the black sausage and anise.
Wait for the anise to evaporate for a moment (more or less a minute), and we have it ready to serve.