Pediz in Escabeche is a very traditional and old dish of Spanish origin. As soon as it has been transformed over the years and saves that acidic touch of vinegar to its fair extent that will highlight the taste of the forgive stew. In recipes, we bring you this recipe for pellets in pickle, a preparation we learned at the house of our grandmothers and has gone from generation to generation. Discover how to pursue and enjoy an unrepeatable flavor.
| 🚻 3 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to pursue in pickle: |
| 2 Farm partridges 2 big carries 1 large potato 1 tablespoon of thyme 1 glass of red wine. of olive oil 1 branch of fresh parsley 3 laurel leaves 1 fresh onion 1 white onion 1 tablespoon dessert of rosemary 1 tablespoon dessert of paprika 1 tablespoon dessert of pepper in grain grain |
| ADDITIONAL CHARACTERISTICS: Average cost, recommended for macrobiotics, |
Ingredients to pursue in pickle:
1. Prepare the partridge cleaning it inside and completely removing the feathers. If it were hunting partridge, you must extract the pen and the possible leads that may contain embedded.
Trick: cooking hunted partridges requires much more time, since with lead the meat contracts when hunting it and is harder.
2. Pour a good stream of oil in a pressure cooker, part the partridges in half and twist when the oil is very hot along with the garlic cloves in the shirt (with your skin). When they brown the partridges, take them out and reserve.
Trick: He hit the garlic clutch so that he gets caught a little and releases his flavor when he fells out.
3. Pela and cut the potato in wide segments, as well as onion and fresh scallions. Cut the carrot into large transverse pieces. Add the vegetables and bay leaves to the pot where you browned the partridges and sauté them for four minutes. Stir occasionally.
4. Transcurred this time, add the chopped parsley, rosemary, thyme, paprika and pepper on the vegetable sofrit. Give a touch of salt and remove. Leave a minute.
5. also pour the red wine in the pot. Let it boil a minute and add the vinegar to pickle the partridges.
Trick: You can do without wine, but we use it to give a more succulent flavor to the pickle.
6. Pour the water to form a broth. Let it break to boil and add the partridges. Salt test, close the pot and let it cook for half an hour over medium heat.
7. Once the pellets have already been made in pickle, let them rest for a while before serving them at the table. This dish can be cold or hot, in both forms it will be delicious.
