INGREDIENTS
- Chard stalks
- Pencas
- 1/3 white vinegar
- 1/3 cup of wine
- 1/3 of water
- 1 cup sunflower or corn oil
- Salt, pepper, bay leaf, dried oregano and floor chili
DELICIOUS PENCAS PICKLE dropped at us by Juan Ferrara. A traditional that mixes completely with bread
1- We minimize the 4 cm stalks. With a potato peeler, we take away the filaments which have their edges
2- In a pot add the white wine, alcohol vinegar, water and oil. Season with salt, garlic, pepper, bay leaf, dried oregano and floor chili.
3- Boil low till the stalks are tender, allow them to cool and at all times retailer within the fridge for 3 or 4 days.
