INGREDIENTS
For this very Thursday we deliver you these beautiful recipes that cooking-recipesdanielabutvilosky ready at present! BRAVAS YUCCAS WITH GREEN ALIOLI AND SPICY SAUCE and a few spectacular DRINKS .
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– 2 kg of cassava.
– 4 eggs.
– Sal marina.
– Floor chili.
– Dehydrated Provençal.
– Panko.
– Sunflower oil for frying.
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1.Peel the cassava and reduce it into irregular sticks that aren’t very thick so they do not take lengthy to boil. Boil in loads of salted water till tender however not falling aside.
2.Cool, then move by egg seasoned with salt, floor chili, Provençal and mustard and at last season with pando.
3.Fry in loads of scorching oil till golden.
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FOR THE SPICY SAUCE :
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– 1 L of tomato puree.
– 1/2 cup brunoisse celery.
– 3 cloves of brunoise garlic.
– 2 tablespoons of floor chili.
– 2 contemporary or dried chilies.
– 1 brunoise onion.
– 1 glass of crimson wine.
– 1 tbsp tomato extract.
– Olive oil.
– 1 tbsp natural brown sugar.
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1.Backyard the onion, garlic, floor chili, chilies and celery. Add the tomato extract, incorporate nicely and add the crimson wine. Let it evaporate.
2.Lastly, add the tomato puree and, if vital, a tablespoon of brown sugar to control the acidity.
3.Salt and let it cook dinner till it reduces by a minimum of 3/4 components so the flavors are nicely concentrated. Reserve.
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FOR THE GREEN ALIOLI :
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– 1 cup of parsley leaves.
– 1 cup of milk.
– 1 head of roasted garlic.
– 1 tbsp of honey.
– Sal marina.
– Floor black pepper.
– 2 cups of sunflower oil.
– 1 heaping tbsp of honey.
– 3 tablespoons of wine vinegar.
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1.Within the blender glass, first mix milk with parsley, roasted garlic, honey, vinegar, salt and pepper. As soon as now we have a really homogeneous liquid, add, whereas mixing, the oil in a thread till now we have a thick emulsion.
2.Serve the yuccas with tomato sauce and aioli, and revel in! .
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DRINKS :
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– 2 cups of cooked and drained spinach.
– Harina leudante c/n.
– 2 eggs.
– Sal marina.
– Floor chili.
– Nutmeg.
– Half a cup of grated cheese.
– 1 splash of soda.
– Sunflower oil for frying.
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1.Combine blanched and chopped spinach with 2 eggs, grated cheese, salt, pepper, floor chili, nutmeg, self-rising flour and a splash of soda till you might have a half-liquid paste.
2.Fry in loads of oil with an egg shell so it would not burn. Share.
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