Tirabeques are a kind of pod that can only be consumed during spring, after this time it is difficult to find them in the markets. They are like tender garden peas, edible and very old, since it is suspected that this food exists from more than 7,000 years. Tirabeque pods are very tender and consumed whole, that is, with their pod. Its flavor is slightly sweet and with just a minimum bitter point, they are soft and light, therefore, in a few minutes they will be cooked. They have a short reproduction, which is why they are only achieved for a few weeks of spring, then the pods become somewhat hard and email, this also usually happens when you keep them for a long time in the fridge. His appearance is similar to that of the pea and Its grains are small and rounded. In France they are highly appreciated and are called Empois/EM, they also acquire the name of snow pea because they are grown in winter and grow without problem, but their collection is very short and delicate. Do you dare to try with us these rich pods so tender? In recipes, we recommend cooking this sauteed food to enhance its flavor and get a very delicious dish. Keep reading and discover how to cook sauteed tirabeques.
| 🚻 2 Commensals | 🕘 15m | 🍵 Cena | 🤯 Diverse Very Low |
| Ingredients to make sauteed pigeons: |
| 300 grams of tirabeques 3 cloves of garlic 1 jet of extra virgin liter water 1 pinch of salt to taste |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make sauteed pigeons:
1. Wash the tirabeques, remove them the tips and strands if I had them. With only these simple steps you already have them ready to cook.
2. Pour the water into a saucepan or pot, salt to taste and heat up high until the water breaks to boil. When it is boiling, enter the tirabeques and let them boiling for 4 minutes over medium-high heat, then add more salt if you consider it necessary and drain them carefully.
Trick: If you are not going to saute them for the moment, you must put them in very cold water to keep the color green, then drain them.
3. Heat a little oil in the pan, sheet the garlic cloves and sauté them for 2 minutes stirring. Do not let the garlic get too much, it is preferable that the sheets are rather thick.
4. Add the well-dragged tirabeques to the pan to avoid splashing, carefully by re-giving them the turn so that they are softened evenly. Kitchen the sauteed tirabeques for 3 minutes and they will be ready.
Trick: You can make the skirts sauteed with ham, with soybeans, with more vegetables … Depending on the type of food, you must cook it before or after adding the tirabeques.
5. Serve them with a pinch of salt on top and a splash of olive oil. You can accompany this recipe for sauteed tirabeques with meats and fish or simply saute them on encebolled or with ham pieces, as we said in the previous step. They will be very versatile and surely they will love you.
