INGREDIENTS
- – 4 grilled sausages.
- – 1 onion.
- – 1 clove garlic.
- – 2 tablespoons of oil.
- – 1 purple chili.
- – 1 inexperienced chili.
- – 1 yellow chili.
- – 1 cup of tomato puree.
- – Vegetable broth.
- – ¼ cup of water.
- – 1 bay leaf.
- For the creamy mashed potatoes:
- – Papa 1 kg.
- – Butter.
- – Leche.
- – Salt and pepper.
- – Nutmeg.
- – Mozzarella.
- Pan Pita:
- – Flour 500 g.
- – Butter 25 g.
- – Honey 25 g.
- – Milk 230 cc.
We remedy the menu for you with this spectacular dish POMAROLA CHORIZO WITH MASH
PROCEDURE:
1. Place the chorizos in a saucepan with water and boil them for five minutes to defat them. Withdraw.
2. Sauté the onion and garlic lower into julienne strips within the scorching oil till they’re clear.
3. Add the julienned peppers and sauté for five minutes.
4. Add the tomato puree, broth and bay leaf.
5. Prepare dinner over low warmth till the sauce thickens, stirring sometimes. Add the chorizos and end cooking every thing collectively, till the greens are tender.
6. For the mash: Put the medium-sized potatoes, with pores and skin, in a saucepan.
7. Cowl them with chilly water and add a bit salt.
8. Boil them till they’re cooked however not overcooked.
9. Drain them, allow them to cool a bit, take away the pores and skin, mash them to make the puree.
10. In a small pot, warmth 150 cc of milk cream, add the puree and blend properly in order that it is extremely easy. If mandatory, add 50 cc extra. Season with salt, white pepper and a contact of nutmeg. Add the butter, combine properly and that is it.
11. For the pita bread: place all of the elements in a bowl and knead till every thing is mixed. Let it relaxation and divide into 50 g buns.
