INGREDIENTS
- – Tortuguita 700 g.
- – Onions 2 models.
- – Harina c/n.
- – Vino tinto c/n.
- – Carrot.
- – Garlic and celery.
- – Crushed tomatoes c/n.
- – Peppers.
- – Laurel.
- – Contemporary rosemary.
- – Sal c/n.
- – Pepper c/n.
- – Floor chili.
- Creamy puree:
- – Papa 1 kg.
- – Crema 200 cc.
- – Salt trains.
- – Butter 50 g.
- – Salt and pepper.
- – Nutmeg.
Put together this scrumptious little turtle in purple wine, accompanied by spectacular creamy mashed potatoes.
PROCEDURE:
1. In a pot with scorching oil.
2. Calmly coat the meat cubes in flour whereas cooking.
3. Take out the surplus flour. Brown the meat properly, add bay leaf, garlic, onion, and pepper, stirring to stop it from sticking to the underside.
4. Add slightly salt.
5. As soon as the onion is clear, add slightly of the tomato, celery, carrot and purple wine till lined. Cook dinner over low warmth for about 1 hour and a half with the lid with out protecting the complete floor. Boost.
6. Peel and lower the potatoes, boil them till they’re very tender, take away them, drain them and make the mash. Season properly with salt, pepper and nutmeg. Add the butter and eventually the cream and beat with the mixer (don’t combine, it must be tremendous gentle).
7. Serve the puree with chopped parsley.
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