How to cook minced meat in a skillet
Guatemalan Garnacha is a traditional recipe in the land of Guatemala, you can find it in fairs, markets or any place where there are crowds of people. Although Garnacha is considered a Mexican food, some historians affirm that this dish is the result of the combination of pre-Hispanic and colonial food in Esquipulas .
After all the ingredients are ready we fry the tortillas so that they are slightly toasted. Some people prefer to make the tortillas themselves; they make them a little thicker than the pixtones, half cook them on the comal on both sides and then split them in half and form a hole in the center before frying them.
How to make ground beef with potatoes
There is a great variety of “spoon dishes” of the traditional gastronomy that, when it is colder, we feel like a lot. This is the case of fabada asturiana, a dish made with fabes de La Granja, a type of white bean with juicy flesh that adds creaminess to the final broth.
Undoubtedly, this recipe along with the classic stewed lentils or fabes with clams, are one of the most delicious hot dishes to taste legumes, as they are prepared over low heat and the result is very tasty.
If you like warm spoon dishes, a good suggestion is the homemade chicken broth with chickpeas, which you have surely tasted at some point. In addition, soups and creams are ideal when the cold presses, like this delicious onion soup au gratin, or the classic cream of vegetables.
* If you can’t get these Asturian ingredients, you can substitute them for the ones you have at hand. You will be left with a delicious dish, but it will have other nuances different from the traditional Asturian fabada.
How to make ground beef with vegetables
Ingredients80 g margarine½ finely chopped onion (optional)1 boiled or roasted chicken breast (or chicken; it can be a leftover from preparing soup, but it will have less taste)50 g serrano type ham (raw)80 g flour½ liter of milkSalt, pepper and nutmeg2 eggsgrated bread for breading and oil for frying
600 g minced meat (mixture of veal and pork) 5 eggs 70 g grated cheese 60 g white bread crumbs 450 g fresh spinach 1 bunch of chopped parsley salt to taste 1 onion chopped and sautéed in oil (optional) 2 cloves of crushed garlic (optional) a little breadcrumbs (say 2-3 level tablespoons)
Wash well the fresh spinach, drain them and cook them in a saucepan with the water and a little salt, with the pan covered. Strain and squeeze well to remove excess water.
Prepare 4 hard-boiled eggs, cooking them in water for 8-10 minutes. Mix in a bowl the minced meat with 1 egg, the bread crumbs soaked in a little milk, the chopped onion fried in olive oil (optional), the garlic (optional), the grated cheese, the chopped parsley and salt to taste; mix well by hand to obtain a homogeneous preparation.
Cómo hacer carne picada básica
Algo que también ha llegado a la cuenta oficial de la Guía Michelin, la Biblia de los restaurantes mundiales, que ha propuesto a varios de sus chefs animarse con recetas bajo el hashtag #MichelinGuideAtHome.
Consejo del chef Si no tienes ajo o albahaca frescos, echa mano del armario de las especias. Como regla general, usa lo que te gustaría en una pizza como ajo en polvo, cebolla en polvo, orégano, hinojo, sal de apio. Gracias por la receta @gordongram
Uno de los chefs más mediáticos del mundo da una pista de cómo hacer más divertidas nuestras pastas con su particular versión de la salsa marinara. Este clásico de la cocina italiana es muy sencillo de ejecutar y muy resultón.
El chef Jean-Francois Rouquette, jefe de cocina de Pur, un establecimiento con una estrella en la Guía MICHELIN Francia 2020, comparte su receta favorita para esta celebración ligera, sabrosa y refrescante de los sencillos espárragos.
Su restaurante se encuentra en Vercelli, ciudad famosa por el cultivo del arroz. La idea es recrear el sabor de los espaguetis con ajo, aceite y guindilla (aglio, olio e peperoncino). Ofrece el sabor perfecto del risotto sin la lactosa. .