Cardoon cream with egg, coconut and pine nuts


    • 200 grams of cardoons
    • 200 grs of potatoes
    • 100 grs of bread
    • 1 garlic clove
    • A couple of teaspoons of sweet paprika from la Vera
    • A pinch of salt
    • A drizzle of extra virgin olive oil
    • 200 grams of cream
    • Coconut flakes
    • A handful of pine nuts
    • 2 eggs
    • Flakes of sweet paprika from La Vera
    • Dried flower petals
    • Black salt


  1. Peel the potatoes and cut them into regular cubes.
  2. Cook the eggs for approximately 8 or 9 minutes. Once they have cooled, peel them.
  3. Peel the garlic clove
  4. Cut the bread into slices
  5. Put plenty of extra virgin olive oil in a frying pan and fry the garlic clove. Once fried, remove and place in a mortar and pestle.
  6. Fry the slices of bread and, once fried, put them in the mortar and pestle.
  7. Put a pinch of salt and a couple of spoonfuls of sweet paprika in a mortar and pestle, together with the fried garlic clove and the fried bread, and crush.
  8. Put a couple of spoonfuls of extra virgin olive oil in a casserole dish and add the pieces of tagarninas together with the diced potatoes.
  9. Turn and fry for a few minutes. When the potato is ready, add the majado and stir a few times. Make sure the paprika does not burn.
  10. Cover with water, cook for a few minutes.
  11. Add the cream and cook for a couple of minutes more.
  12. Remove a few pieces of cardoons from the pan and set aside.
  13. Blend with a high-powered blender.
  14. Once each portion has been placed in the bowl, place a boiled egg, previously crushed with a fork. Top the egg with some pine nuts, a few flakes of coconut, a few flakes of sweet paprika, a little black salt, some dried flower petals and a few pieces of the tagarnina we had set aside. Finish with a drizzle of extra virgin olive oil.

Dish presented in our:

Black & White Oval bowl 19,5x5cm

Recipe courtesy of

¡¡¡Oído Cocina!!!!!!