Aperitivo valenciano hecho con raïm de pastor o uña de gato
Serves 1
Directions
- 1Collect only the most tender parts of the buds.
- 2Discard the parts that are darker, red and woody.
- 3Clean and scald in boiling water for two minutes.
- 4Stop cooking with cold water under the tap.
- 5To prepare the mixture of the liquid where the raïm de pastor will go, called adobat, you will need one part of salt, two parts of vinegar and 13 parts of water.
- 6Put the raïm de pastor in a glass jar with garlic, different herbs, such as pebrella, thyme, rosemary, savory and laurel, and lemon.
- 7Cover with the marinade that has been done previously.
- 8Wait 2 weeks until it is ready to enjoy it.
Ingredients
- raïm de pastor o uña de gato brotes
- 1 parte sal
- 2 partes vinagre
- 13 partes agua
- ajo
- hierbas
- pebrella
- tomillo
- romero
- ajedrea
- laurel
- limón
Equipment
glass jar
Tips
- Collect only the most tender parts of the buds.
- Discard the parts that are darker, red and woody.
- The best shoots are in shady areas.
- In popular medicine it is also used for its antimicrobial, anti-inflammatory, analgesic, healing and antioxidant properties.
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