Ingredients (serves 4):
1 large squid
12 piquillo peppers
1 onion
1 tablespoon flour
1/2 cup of milk
1/2 cup white wine
Olive oil
salt
black pepper
For the sauce:
2 onions
2 green peppers
2 ripe tomatoes
2 cloves of garlic
Squid ink ink or 2 bags
water
Olive oil
salt
preparation:
Clean the squid ink and book (you can also use the ink sacs that sell frozen). Chop the onion and put it to soften in a pressure cooker. Add finely chopped squid, white wine and a little salt and pepper. Cover the pot, and cook for 15 minutes. If done without pressure cooker would cook for about 40 minutes or until tender note.
Once the squid stew, add a tablespoon of flour, fry and wet with milk. Cook over low heat for pickup and let it sit.
For the sauce, place in a pan with oil, garlic, onion and chopped green pepper. Saute a little and add the chopped tomato and salt. Let soften for about 15 minutes. Mix with mixer squid ink with a little water and add to the vegetables poached. Kitchen, crushed and strained.
Fill the peppers with the Squid, pincélalos with a little oil and bake for 8-10 min. at 200 ° C. Brush peppers with oil to make them shine and serve the dish placed at the base sauce and peppers on top.
Council:
Fresh squid inks, whether to use the time or within 24 hours, can be stored in a container in the fridge with a little oil to prevent drying. The oil is toxic ink, the cook loses its toxicity.
1 large squid
12 piquillo peppers
1 onion
1 tablespoon flour
1/2 cup of milk
1/2 cup white wine
Olive oil
salt
black pepper
For the sauce:
2 onions
2 green peppers
2 ripe tomatoes
2 cloves of garlic
Squid ink ink or 2 bags
water
Olive oil
salt
preparation:
Clean the squid ink and book (you can also use the ink sacs that sell frozen). Chop the onion and put it to soften in a pressure cooker. Add finely chopped squid, white wine and a little salt and pepper. Cover the pot, and cook for 15 minutes. If done without pressure cooker would cook for about 40 minutes or until tender note.
Once the squid stew, add a tablespoon of flour, fry and wet with milk. Cook over low heat for pickup and let it sit.
For the sauce, place in a pan with oil, garlic, onion and chopped green pepper. Saute a little and add the chopped tomato and salt. Let soften for about 15 minutes. Mix with mixer squid ink with a little water and add to the vegetables poached. Kitchen, crushed and strained.
Fill the peppers with the Squid, pincélalos with a little oil and bake for 8-10 min. at 200 ° C. Brush peppers with oil to make them shine and serve the dish placed at the base sauce and peppers on top.
Council:
Fresh squid inks, whether to use the time or within 24 hours, can be stored in a container in the fridge with a little oil to prevent drying. The oil is toxic ink, the cook loses its toxicity.
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