PEppers is more than just an essential element in Spanish cuisine, it is one of our cooking foundations. As with tomatoes, when Columbus returned from the Americas in the late fifteenth century, pepper was offered as a gift to Queen Isabella and King Ferdinand, and they soon became a major part of our cooking traditions. Certainly the contribution of the most famous pepper in the Spanish cuisine is Pimentón de la Vera, or smoked hot pepper, which is an essential spice in a lot of Spanish cooking, adding a wonderful depth to soup, rice dishes and seafood, and of course, Chorizo. But we also celebrate fresh pepper in all their manifestations. Padrón Peppers, of course, classic Tapa, while Pimitos Relelans (Stuffed pepper) is filled in each method, of seafood and chopped meat to creamy cry. From the royal stadium to household kitchens, pepper in the cooking culture.
Pimentos Rellenos (green pepper stuffed with a slow-loud Prago in the picture)
stuffed Bikilo Pepper has always been common in restaurants and homes throughout Spain, and is often filled with ostello. This dish provides a similar comfortable experience, while maintaining the traditional classic essence and at the same time at the same time it is easier to reach it, making it ideal for home cooking. Served with a beautiful cup of BobalWine of a popular variety in Valencia and Utiel-Rquena. The richness of the bold flavors of the stuffed pepper will complete. You can make Ragu introduction and freeze, then remove ice and pick up things again from the last paragraph.
Preparatory 15 minutes
Cook 2 hours 40 minutes+
Make 8
3 tablespoons of olive oilIn addition to the additional spray
1 large onionExactly exfoliated and accurately
2 celery legsDecorated and chopped carefully
2 garlic clovesPeel and crushing
200 g Chorizo cookingSkin and finely chopped
500 g Pork
1 anise star
A grated enthusiasm with a resolution of 1 lemon
200 ml White wine
400 g Tin
2 tablespoons of tomatoes
350 ml Chicken
Sea salt and Black pepper
8 large peppers of the green bell
Heat the oil in a large skillet, then gently fry onions and celery for 10 minutes, until it is really smooth. Add garlic and coreso and cook for another five minutes, until Chorizo release all its oils.
Add minced meat, lift the heat and brown everywhere, and break up the meat with a spoon so that it does not lie. The stir in the star anise, lemon enthusiasm and white wine, leave it to the bubble for a few minutes, then lift in tomatoes, tomatoes and stocks. Season well, then boil the mixture, then refuse the heat to low heat and leave it for cooking, stirring from time to time, for two to three hours; Add more stocks or water if Ragu threatens to reduce very far and dry.
Half an hour before you want to serve, heat the oven to 200 ° C (180 ° C)/390 F/GAS 6. Cut the peaks from pepper and remove seeds and seeds with a spoon. Arrange the pepper in the roasted tin in which it will fit comfortably, spray with olive oil and spices well, then grill 15-20 minutes, until smooth but still carry its shape. Fill the grilled pepper with the Rago, then grill for another 15 minutes. Sug for hot.
Green pepper and Sardin Embanadas
Impanadas should be more popular than it is, which makes me wonder whether people tend to think about them as pies, larger, made of short pastries that are often high in saturated fats, full of starchy vegetables, and often with large productivity of additives and salt. Empanadas, however, is a multi -use and healthy option. It is made of lighter dough, the least fat, often bakery, and has a fragile texture. They are usually smaller than pancakes, and a variety of delicious fillings, including plant and plant plants, and some internationally inspired alternatives, are used. These are made of canned sardines, but fresh spleen or even sea mules will work well as well. Served with a cup of cold Albreu or a clear cold beer.
Preparatory 15 minutes
cold 30 minutes+
Cook 1 hour 30
Make 6
2 tablespoons of olive oil
2 Banana KurdsExfolially peeled and slices
4 green pepper or
½ teaspoon of hot pepper chips
1 pair bye
4 fresh thyme branchesStripping leaves
Sea salt and Black pepper
2 tablespoons of ximénez for vinegar
12 canned sardines slicesDepletion
For pastry
250 g easy preciseIn addition to the additional dust
½ teaspoon of salt
100 grams of cold butter saltedcube
1 eggto hit
1 teaspoon of white vinegar
Heat the oil in a large skillet, then fry the leek for five minutes. Add pepper, chips, hot pepper, bay leaf, thyme and season, cook and stir from time to time for 30 minutes, until they are beautiful and smooth. Add the PX vinegar, then cook it for another few minutes, then take off the heat and leave it to cool.
To make pastries, raise the flour and salt in a bowl, then rub it in the cold butter with your fingers until the mixture resembles bread crumbs. Mix half the scrambled eggs with two tablespoons of cold water and vinegar, add it to the flour bowl and mix quickly. Bring the dough with your hands, then briefly knead on a ground surface until smooth. Form in a disk, wrap and cold for at least 30 minutes.
Heat the oven to 200 ° C (180 ° C)/390 F/GAS 6 and baking paper line with resistant paper. Divide the chilled dough into six equal -sized pieces and wrap each into a ball. Serve each ball into a large disk, then use the pastry cutter or a small dish to cut a circle of 16 cm; Ignore any laxity, or save for the other use.
Divide the pepper mixture evenly between the pastry circles, leaving borders all over the edge, then prepare each of the slices of sardines. Clean the edges with scrambled eggs, then fold the pastries over the top of the filling and disc a edge together.
Transfer to the lined baking sheet and brush everywhere with the remaining eggs. Bake for 20-25 minutes, until golden brown, then serve warm or at room temperature.
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These recipes are excerpts edited by The Spanish Pantry: 12 components, 100 simple recipe, written by José Pizarro, published by Quadrille this week at 28 pounds. To order a copy for 25.20 pounds, go Guardianbookshop.com
