John Myers
Stew: Vine Vegetable Creamer bil-Mango
L-istuffat perfett: krema tal-ħaxix tad-dwieli bir-riċetta tal-mango bi stampa u struzzjonijiet sempliċi pass pass.
- 280 g Patata tax-xama' bil-qoxra
- 3 tbsp Żejt tat-tadam imnaddfin
- 45 g Basla abjad
- 60 g Zunnarija
- 80 g bżar isfar
- 150 ml Għażla ta’ nbid abjad (sabiħ)
- 180 g zucchini
- 200 g polpa tal-mango
- 125 ml Krema
- 1 tsp Flor de Sal, Mediterran
- Bżar ikkulurit
- Estragon imnixxef
preparazzjoni
- Wash the potatoes, peel them and cut them into cubes … cook in salted water for about 10 minutes until al dente, drain and allow to cool
- Peel the onion, cut into rings and leave to marinate in the pepper oil for about 5 minutes … Wash, peel and slice the carrots … Wash the peppers, core them and lay them in strips … Wash the zucchini, evet. Peel and quarter … Peel the mango, remove the pulp from the core and cut into large pieces
Cook
- Sauté the onion in the “spice oil” … add the carrot and pepper pieces and let simmer for about 5 minutes … remove with the diced potatoes and white wine and reduce to 1/4 … add the zucchini and mango pieces and deglaze with the cream … season with herbal sea salt and pepper … bring to the boil briefly and simmer for about 5 minutes
Iservu
- Irranġa l-istuffat tal-krema tad-dwieli bl-estragon fuq platt fond
