Marmitako aptitud



800g nice clean skin and bones and cubed party
1 kg potato
2 small tomatoes, peeled and drained water and seeds s
3 julienned green peppers
2 peppers sausage
3 onions chopped
5 dl dry white wine
1 liter of water
Salt, pepper, olive oil





This dish comes from Basque fishing boats. Its name comes from the word pot that is the recipient and where marmitako was preparing to board the ships. Being a classic recipe, there are many variants. What is important and that the resulting stew spicier and stronger than the pretty bland and always remains juicy.

1. Soak in cool water choricero s peppers. Escaldarl you in boiling water, pulp and withdraw reservarl s you.

Two. Saute onions in a little olive oil until they begin to brown. Then add the green peppers into strips. Saute until they begin to brown. Add the potatoes into medium pieces, white wine and a little warm water to cover the potatoes. Salpiment ar. Restoring water as evaporand oy go stir occasionally. It used to lock floury potatoes more sauce. If not possible, you can make up for it by some piece of potato puree and adding more sauce to lock.

Three. When they are almost cooked potatoes, add the pureed tomato and chorizo ​​pepper pulp. Cook for a few minutes.

April. Add the pretty and leave for 5 minutes until done. Note that the beautiful becomes immediately.

May. Serve warm and, if desired, espolvore ar with a little chopped parsley.


您的电子邮件地址不会被公开。 必填字段标 *