Peel the potatoes , and cook cáscalas in a pan of salted water for 25-30 minutes. Drain and mash the potatoes with a spoon until a thick puree . If necessary , add a little water and cocción.
Salpimienta reservation. Clean the beans, cut them in half lengthwise and crosswise and cook in steam for 8-10 minutes. Drain and set aside. To make the mayonnaise , put the egg in the bowl of the mixer . Add a splash of vinegar , a pinch of salt and a splash of mild olive oil .
Place in blender jar base and start grinding . When cruising , the blender moves smoothly and still take grinding until desired consistency.
Put the mayonnaise sauce in a gravy boat . Lamina garlic and cut the ham into strips. Saute everything in a pan with a little oil .
Serve with mashed beans, spread over rehash and sprinkle with chopped parsley.
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