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оливковое масло полезно

15 Jan Fideua de secreto Iberico

Fideua is a classic Spanish paella without rice. Instead of it – small pasta (horns). Secreto Iberico is a piece of Iberian black pig meat taken from the sternum. In Russia, it is enough to take a good quality fatter pork brisket as a replacement. In this dish, the meat is fried to a strong crust, but remains soft inside precisely because of its fat content. Olive oil here is suitable only Extra Virgin, fragrant with bitterness. The surface of moisture evaporation for the dish needs a large one, so we take the widest and most flat frying pan you have.

So, the ingredients are very simple:

Pork 400 gr
Pasta 600 gr
Red bell pepper 250 gr
Canned artichokes 100 g (optional)
Olive oil 40 ml
Chicken broth 1.3 l
Salt to taste

Sauce salmorejo:

Dried pepper (nyoras) 20 g (or smoked paprika ½ tsp)
Garlic 20 g (3 cloves)
Extra Virgen olive oil 50 ml
Canned mashed tomatoes 100 ml
Parsley 50 g

First prepare the sauce Silvretta. To do this, cut our dry pepper, remove the seeds, skin – into pieces of 0.5-1cm. Garlic and parsley chop coarsely, so as not to burn. Leave a little parsley to decorate the dish. Next, in the heated olive oil, put the pepper and after half a minute add the garlic, fry for 1-2 minutes until a pleasant smell of fried garlic. Then add the tomatoes, cook at a low boil for 5-10 minutes, add the parsley, stir, turn off the heat. This mixture should be punched with a blender until smooth. You can make more sauce in reserve – it is stored in the refrigerator for up to 4 weeks.

For the dish itself, first wash and clean the sweet red pepper from the seeds. It should be divided into two parts. One cut into large plates to decorate the dish, the second cut into a medium-sized cube. Next, the pork should be cut into pieces for one bite, which is called. In a large frying pan, heat the oil, add coarse sea salt, fry the pepper plates on both sides until scorched, remove the pepper from the pan, set aside. In the same pan on high heat, quickly brown the pork until a good crust (later the meat will give this toasted taste to the whole dish), add the diced pepper, fry for 2-3 minutes, add our sauce, mix, reduce the heat to medium, fry for 1-2 minutes. Now you can add the pasta, stir, fry for 1-2 minutes, pour in the broth, bring to a boil, cook for 4-5 minutes. The final chord is to add the marinated artichokes, put the plates of pre-fried pepper on top, add salt if necessary, cook at a low boil for another 5-7 minutes, turn off the heat and leave the dish for 3-5 minutes to reach. Serve immediately.

Bon Appetit!

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