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Níscalo STEW WITH POTATOES. CHORIZOS



In a pan fry half an onion. When it starts to be clear we add a deep red tomato chopped and peeled. Leaving
do, moving, until you go linking everything. We add three potatoes fat
clicked, ie pulled their pieces with a knife to loosen the starch well.
salt it and let cook slowly to finally add a dash of paprika.
continue sautéing over low heat to add the final water to cover. Let cook over low heat for about thirty minutes.
Finally, add a clean and sliced \u200b\u200bwild mushrooms (I bought 600 grams to five people) to bake a maximum of ten minutes.
And at the table warm.
To lick your fingers, and say to me, and it is best the next day are even richer, like all stews.

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I love this kind of fat sausage with green peppercorns in it, also called called chorizo \u200b\u200bcriollo.
absence of a good barbecue jacket, the fried over low heat, because its thickness is considerable, for browning finally fire up a minute.
married well with a few red Italian frying peppers. Plato
simple, open to anyone, and economical.

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CREOLE EGGPLANT WITH PEPPERS STUFFED FRIED RICE CURRY

Party

the eggplants lengthwise into two pieces. Make a few cuts on top, season, water with oil and tuck for 15 minutes in an oven at 200 º C. When you are done, empty the insides with a spoon and reserve. Make the bechamel sauce in a small saucepan with 3 tablespoons oil, add flour, mixing well. Put a little pepper and incorporates the milk gradually, stirring constantly. Chop the onion, green pepper and 2 cloves of garlic and throw in a pan with some oil. Check salt. When vegetables are done, add the minced beef and Doral. Pour the chopped aubergine flesh, a little bechamel and mix well. Fill the eggplants with this mixture. Part into 4 slices and place a tomato on each eggplant. Cover with bechamel and broil for 2 minutes in oven at 200 º C. Remove from oven and a spatula, place the eggplants on a platter and garnish with parsley.

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This rice is a side that always, do not know why, we used to accompany the fish.
Start cooking the rice, adding some salt for 18 minutes.
Saco and drained, washing briefly in the strainer (to remove starch).
Cover the base of a large skillet with olive oil and cool it some garlic (three cloves) chopped fine. Add the rice
sauté, shaking the pan constantly.
Finally, when well cooked, add a little curry powder and continue sautéing two or three minutes.
have to prove it.

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Watermelon Gazpacho

gazpacho is an even cooler, softer still, with all the original flavor, but with a second flavor (which remains) of rich watermelon.
In a blender (type Thurmix not Minipimer and the like) get very troceaditas the following vegetables: a couple of large ripe tomatoes, red pepper, half a kilo clean watermelon, a small cucumber and chives.
Add a couple tablespoons of oil, a couple of tablespoons of balsamic vinegar, salt and a pinch of paprika and a piece of bread the day before. Fill the blender with a generous spray of cold water.
whisk until it is all very fine. Testing and correcting flavors. Put in a bowl. When you are done, put it in the refrigerator until ready to serve his way through.