INGREDIENTS
- – Empty 1 unit.
- – High quality salt and pepper.
- – Crimson wine to inject.
- Garrison:
- – Morron.
- – Grated carrot.
- – Grated provoleta.
- Creole:
- – Onion 1 unit.
- – Bell pepper 1 unit.
- – Tomate 1 unid.
- – Celery 1 department.
- – Vinegar.
- – Oil.
- – Salt and pepper.
A easy recipe for parri! Empty with stuffed bell pepper and Creole that does not fail and comes out spectacular
PROCEDURE:
1. For the vacuum, inject with purple wine, season with salt, pepper and grill over low warmth for an hour and a half. Then flip round.
2. For the garnish, minimize the bell pepper in half, grate the carrot and blend with the egg and grated cheese. Spice with salt and pepper.
3. Fill the bell pepper and place on the grill.
4. For the Creole, minimize all of the greens very small and blend with the vinegar and oil.
