John Myers
Ipẹtẹ: Ajara Ewebe ipara pẹlu Mango
Ipẹtẹ ti o dara julọ: ọra-ọra-ajara pẹlu ohunelo mango pẹlu aworan kan ati awọn ilana igbesẹ ti o rọrun.
- 280 g poteto Waxy pẹlu awọ ara wọn lori
- 3 tbsp epo tomati pickled
- 45 g Alubosa funfun
- 60 g Karooti
- 80 g ata ofeefee
- 150 milimita yiyan waini funfun (lẹwa)
- 180 g ti zucchini
- 200 g Mango ti ko nira
- 125 milimita Ipara
- 1 tsp Flor de Sal, Mediterranean
- Ata awọ
- Tarragon gbigbẹ
igbaradi
- 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
Sin
- Ṣeto ipẹtẹ ipara ti awọn ọgba-ajara pẹlu tarragon lori awo ti o jinlẹ
