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It is the super stew that sopaps all the stews, that of the secret recipe of all families. The one born in the habit of the “alto stew”, tradition of yesteryear. What is prepared with what is available in “the house” and is eaten until leaving the dish clean. The recipe is not very complicated, but it has its secrets. The good thing about this stew is that it adapts to any situation and is always a mime to the heart. In winter he is the protagonist of all the tables, and the one desired by the whole family. It can be made from rice, noodles or legumes. It all depends on the occasion. In Cordoba, in addition to having the classic stew e' noodle moñito , we have the stew PAICOR. This is what is made with all the PAICOR ingredients in the house. That is, with what the Córdoba Integral Assistance Program gave you that month. That's why it varies according to the time. We in this note bring you one of the possibilities, with its variables.
For a PAICOR stew it is essential that the climate is grisecito, that the air is cool and that the south wind announces, perhaps, a storm. Because this stew is for a warm meal . Ingredients may vary, in this case, we use these five which constitute the indispensable ones. However, you can also think about making a vegetarian version. Replacing meat with some other vegetables. Or even more vegetables can be added to sautée if the refrigerator is full.
The first step is to pour oil into the pot, and go ahead steps while it is heated over low heat. Peel and chop garlic, it will be the first to jump into the oil. The first brave, which will give flavor to the whole frying.
Cut the chives and pepper into squares.
When the vegetable is bream, you can add the meat. Which can be chopped beef or also chicken . In the case of making a vegetarian stew, you can add carrot, potato or zapallito. Or, if you get to have it in the textured soy cupboard, just send it out
when everything is more or less golden, we pour the rice. And we let it brown a little, no water. Once all the ingredients are added. It begins to pour over the pot, gradually, tomato puree.
Depending on the amount of rice you have put in the pot, you need to pour water. It is estimated that for each serving of rice, three servings of water are needed.
After 15 minutes, let the stew stand a little, stir it.And ready! Let's eat this anti-crisis and Cordovan stew !
In films, usually, the second part is not good. But in the Cordovan stew, it's a bonbon. We tell you what you can do with the leftovers of a stew: torrejitas.
Place the leftovers of the cold stew in a bowl.
Beat the necessary amount of eggs, depending on how much stew there is.
Add in the bowl the flavored eggs and flour, until generating a kind of soft dough. Special seasonings are chopped garlic, salt, pepper, provencal or whatever you can think of.
Put to heat a saucepan with oil.
Go throwing balls of that preparation into hot oil. Till they're golden and they're a taste bomb.
Garlic has to take out the heart, that is, the middle part, so that it doesn't fall bad.
To calculate rice, the perfect measure is one handful per person.
Do not stir the pot or open the lid. If not, steam is lost, taste and also stick.
Publication Date: 07/09/2020
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