Las ñoras son una variedad de pimiento que se utilizan mucho en la zona mediterránea. Se elabora el pimentón. En la gastronomía catalana son el ingrediente principal de la sala de romesco.


Hoy te enseño como vamos a utilizar las ñoras y así hacer una salsa buenísima.


800gr de lomo de atún fresco

400gr de cebolla roja

400gr de cebolla blanca

200gr de habas en aceite confitadas

6 ñoras

60gr de tocino

5 cucharadas de aceite de oliva

3 cucharadas de tomate frito gallina blanca

3 dientes de ajo

1 pizca de pimienta negra

1 pizca de sal


Paso 1

Abre las ñoras y quítales las pepitas. Déjalas en remojo en agua tibia unas 2h, y luego escáldalas en agua hirviendo. Saca su pulpa.


En una cazuela a fuego lento calienta el aceite y las cebollas cortadas en tiras finas. Añade tocino troceado y los ajos machacados. Deja cocer a fuego lento 60min.


Paso 2

Añade la pulpa de las ñoras, el tomate frito y deja hervir. Tritúralo todo y cuélalo. Salpimenta el atún y cuécelo en el gratinador o parrilla por los dos lados dejando crudo el interior.


Paso 3

En una sartén saltea las habas confitadas y escurridas. Sirve en platos el atún,  reparte las habas en los ladosy salsea con la salsa ñora.



 ¡Listo para comer!

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