INGREDIENTS
- Sopa:
- – Frangollo 600 g.
- – Onion 1 unit.
- – Morron 1 unit.
- – Grated lead pumpkin or kabutia 600 g.
- – Garlic 2 cloves.
- – Pumpkin in cubes 500 g.
- – Water 3 L.
- – Salt and pepper to style.
- Meatballs:
- – Minced meat (roastbeef) 1 kg.
- – Thick polenta 1 and a half cups.
- – Garlic 1 unit.
- – Perejil c/n.
- – Eggs 2 models.
- – Salt and pepper to style.
- – Floor chili to style.
- Quiquirimichi:
- – 4 inexperienced onions.
- – 1 cup of sunflower oil.
- – Floor chili 1 tbsp.
- – Paprika 2 tbsp.
- – Salt to style.
FRANGOLLO SOUP AND MEATMACKS WITH CORN
PROCEDURE:
1. Make a daily soup… water and all of the greens… (chopped) collectively. Prepare dinner till every part is unified. Boost. I carry the frangollo and we proceed cooking.
2. The identical goes for the meatballs… puree the garlic and finely chop the parsley. Combine every part and make small balls, medium dimension.
3. As soon as the soup is prepared, add the meatballs and cook dinner for roughly 25 minutes.
4. Quiquirimichi: Minimize the greenery individually. Prepare dinner the white half with a splash of oil. Add salt and switch off the warmth. Add the oil and seasonings.
