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Latest Mousse recipe ham baked sea bream on a bed of potatoes to the poor and tomato aioli with honey gratin Peaches Peaches stuffed with red wine risotto with spring wild garlic (All bear) Pumpkin cream Calet (the bream black mole) and John Dory baked potato and leek cream babi stewed crepes beans with shrimp and Romesco cod with potatoes to the poor and piquillo peppers Tags
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Category: Meat Type of dish: Braised origin: Spain> Catalonia Season: spring autumn winter Difficulty: Easy Rating: Not assessments tea Tags: Ingredients 800 grams of pork ribs, chopped 600 grams of beans scheduled to be reddish An onion picolada Two bay leaves crepes Four peeled garlic, crushed a glass of mellow wine A glass of cognac chicken broth (you can be) Three ladles of tomato crepes sauce (you can find my recipe) Olive oil Salt Black pepper powder Butter
First, in a clay pot with a little butter and olive oil, fry the pork chop, sprinkled. When it is half fried, add: picolada onion, crushed garlic, bay leaves, and tomato sauce. When the whole has been a bit fried, add: a glass of cognac and a glass of mellow wine. When the alcohol has been reduced, add enough chicken broth, to cover the meat and let simmer very low heat with the pan covered. When the meat is almost cooked already, add the beans, copper, copper finish and let it all about ten minutes, and you can remove it at the table in the same pan.
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See all the chefs who still Latest recipes baked sea bream on a bed of potatoes to the poor and tomato aioli with honey gratin Stuffed Peaches Peaches babi beans stewed in red wine with shrimp and Romesco cod with potatoes and peppers a lo poor Piquillo thighs braised chicken with olives Roasted cod with fried herring stew with artichoke hearts fredolics cuttlefish stew with baked cod with honey aioli
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