If you look for alternative recipes for Holy Week but you get the fish in recipesgratis we propose a tasty and nutritious alternative: pepitonas to the vinaigrette. This dish is tasty, without complications, quickly to prepare and surely delight more than one. In addition, pepitonas provide wonderful benefits to the organism: proteins of high biological value, low fat and cholesterol content, few calories, several vitamins and minerals, (vitamin A and several of the B complex; and minerals such as the special zinc, phosphorus, iron , iodine and potassium). A true wonder! For this recipe I used a hot mustard vinaigrette sauce, however, there are other vinaigrettes that are excellent companions of pepitonas such as cold vegetable vinaigrette and garlic vinaigrette.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make pipitonas to the vinaigrette: |
| For the cooking of the Pepitonas :: 1 kilogram of fresh pepitonas 1 bunch of chopped parsley 6 grains of black pepper ½ cup of white wine 1 jet of white wine vinegar 1 jet of olive oil 1 sheet De laurel | For mustard vinaigrette heat :: 1 onion 1 tablespoon mustard soup (preferably dijon) 3 tablespoons of red wine vinegar or Jerez 1 bunch of minced parsley 1 pinch of ground white pepper 1 jet of olive oil 1 pinch of salt para the bottom of the pepitonas :: 6 tablespoons of water from the cooking of the pepitonas 1 onion 1 bunch of parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pipitonas to the vinaigrette:
1. Wash the mollusks several times under the tap. Rub the pepitonas with the hands to detail whether they retain stones or pieces of shell inside. Rinse until you consider that they are totally clean.
2. Prepare a saucepan with plenty of water. Add the clean pepitonas, the salt, the bay leaf, the parsley, the white wine, the white wine vinegar, the pepper grains and a splash of olive oil. Kitchen over medium heat.
3. When you see that pepitonas have opened and their texture is soft, retir them from the fire. This occurs in approximately 20 or 30 minutes. Avoid exceeding you in cooking because then its texture feels like. Drain the pepitonas and wash them again, to confirm that they are clean. Reserve. It reserves a cup of cooking water, ensures that it does not contain pebbles or earth, but you can strain it. We reserve it for the bottom of the Pepitonas.
Trick: There are those who think that cooking time is about 40 minutes, everything also depends on your kitchen.
4. We prepare the vinaigrette sauce in a large bowl where we throw a little salt, mustard, vinegar, about 6 tablespoons of olive oil, a little finite cut parsley and a pinch of ground pepper (preferably white). We mix well and reserve.
5. Prepare a pan with a splash of olive oil to prepare the bottom of the pepitonas pepitonas. Add a finely chopped onion and remove until it softens.
6. When the onions look transparent, add the reserved pepitones. Mix well and add 3-4 tablespoons of reserved cooking water, a little chopped parsley and a splash of wine. Continue stirring and wait 3-4 minutes of cooking, so alcohol will evaporate. Apply medium-high heat.
7. Deposit the pepitonas in the bowl where you reserved the mustard vinaigrette. It integrates both.
8. To place you can decorate with some onion leaves, very well washed and cut into fine strips. I invite you to taste this delicious recipe of pepitonas to vinaigrette and tell us your opinion.
