INGREDIENTS
- – Goat 1 kg.
- – Andean baboons 1 kg.
- – Onion 0.300 kg.
- – Verdeo 0.200 kg.
- – Carrot 0.150 kg.
- – Peppers 0.150 kg.
- – Garlic 1 head.
- – Tomate perita 500 g.
- – Pumpkin or pumpkin puree 500 g.
- – Pink wine 1 bottle.
- – Dried mushrooms 0.050 kg.
- – Basil 1 plant.
- – Parsley 1 plant.
- – Walnuts 0.100 kg.
- – Floor chili C/N.
- – Laurel C/N.
- – Olive oil C/N.
- – Sal C/N.
- – Pepper C/N.
- – Recent thyme C/N.
- – Romero fresco C/N.
Scrumptious recipe for CUYANO GOAT CASSEROLE WITH ANDEAN PAPINES, heat and filling to fight the winter
PROCEDURE:
1. Lower the goat into cubes of roughly 2 centimeters. Rely the onion, carrot and peppers in bruniose and put aside. Then chop the garlic, the greens and hydrate the mushrooms.
2. In a saucepan, warmth olive oil and brown the greens, then add the goat and season with salt, pepper, paprika, floor chili, bay leaf, thyme and rosemary to style.
3. Deglaze with the white wine after which add the diced tomatoes and mushrooms and cook dinner over low warmth for 2 hours. When the liquid evaporates, hydrate with vegetable broth and eventually add the pumpkin puree.
4. Sauté the papines in a frying pan with olive oil, salt, pepper, thyme and rosemary.
5. Serve the goat in a casserole accompanied by the papines.
