ELABORACIÓN DE JUDÍAS VERDES CON PAVO AL AJOARRIERO
Empezamos por poner una cazuela con agua, al fuego y cuando empiece a hervir, echamos sal y pimienta y las judías verdes, que las habremos limpiado, lavado, quitado las puntas y troceado al gusto, tapamos con una tapadera y dejamos cocer 15 minutos.
Mientras cortamos el pavo en tiras, y ponemos en una sarten con un poco de aceite de oliva virgen, y dejamos que se haga y tueste ligeramente, añadimos las judías verdes que habremos puesto a escurrir después de su cocción y damos una vuelta con el pavo y que cojan algo del aceite.
Escurrimos y sacamos de la sarten y reservamos caliente, y ponemos en la misma sarten los dientes de ajo que habremos laminado, y dejamos que se haga ligeramente, cuando veamos que empiezan a coger color apartamos del fuego y añadimos el pimentón, para que se haga con el calor residual sin quemarse, mezclamos bien con el ajo y añadimos el vinagre y lo devolvemos al fuego, para que el vinagre se cocine y evapore, (si no queremos que quede muy fuerte de sabor se puede añadir un poco de agua), y dejamos reducir.
Cuando este ligada y reducida la salsa, sacamos y vertemos por la mezcla de judías y pavo que teníamos y servimos caliente.
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