AJO COLORADO

This one is a traditional plate of the Kitchen of Almeria. It is ideal for the summer, because cold good takes.

INGREDIENTS: 1 Kgr. of potatoes, 2 dry peppers, 2 garlic cloves, Salt, 2 onions, 1/2 teaspoonful of cumin, 1 dipper of olive oil.

-I spend 1: They put on the dry peppers in moderate water, during 1/2, in order that they are softened. Passed this time scrapes the flesh with a knife and the obtained pasta, is reserved. 

-I spend 2: they peel the potatoes and are cut by the half.

- I spend 3: Then they peel the garlics making them entire and the onions struggle and it splits in 4 also.

-I spend 4: In a pot with water and salt, they put to boil the potatoes, onions and garlics, until they are cooked. They are extracted.

- I spend 5: In an abatidora, they put the pasta of the peppers, the onions, the potatoes and the garlics and a thin mash is done. The cumin is added.

- I spend 6: broth is added of boiling the potatoes ..., up to obtaining the wished texture. 

-I spend 7: one is throwing the olive oil without stopping removing, as if prepararamos a garlic-and-olive-oil sauce, tying the mash with the oil. 

Cold good is served.

 1-How is coloured garlic served?

 a)Hot

 b)Cold

 c)Moderated

 d)Being hot 

2-  In what step do they peel the potatoes?

 a) Spend 3

 b)Spend 4

 c) Spend 2

 d) Spend 7

3- How many dry peppers it contains?

 a) 2

 b) 4

 c) 1

 d) 3

 Belén Aceituno Honrubia 4-ESO-A
Laura Díaz Valdivia 4-ESO-A