Karlos Arguiñano has started the week with energy. The popular Basque chef has designed an irresistible menu: macaroni with sausage and eggplant and mussel pâté with poppy crackers. "It's a perfect recipe for children, although I'm sure the whole family will like it," he explains in his program Cocina Abierta on Antena 3.
To start, you have to cut the eggplant into cubes and fry it in the pan for a few minutes until it turns golden. In parallel, the meat is removed from the sausages. It will be fried in the same container, "taking advantage of the remaining fat." Add a glass of white wine and a chopped onion.
The touch will be to add some basil leaves and natural tomato, a "perfect" combination. And cook for 20 minutes. At the same time, the macaroni is cooked. In the case of Arguiñano, it only needs 11 minutes. Mix everything and finish on the plate with chopped basil and gratin cheese. "They are going to applaud us at home," he proclaimed enthusiastically.
For the second course, his son Joseba has prepared a mussel toast. For the dough, mix all the ingredients. Then, using two sheets of baking paper, we spread the dough and place it in the freezer. Next, the dough is divided and cut into sheets. Baked for 20 minutes.
Meanwhile, the filling is prepared. Joseba Arguiñano has opted for a pâté made from seafood, with mussels as the main ingredient. We will add a little mayonnaise. And blend little by little, until we achieve the desired texture.
