Pasta and pizza
Carlos Arguignano prepares a recipe for dumplings stuffed with adjoariero cod, a different way of presenting this traditional dish.
Ingredients (4 people):
- 16 waffles for dumplings
- 250 g desalted cod in flakes
- 1 spring onion
- 1 green pepper
- 2 peppers pickle
- 2 cloves garlic
- 4 pear tomatoes
- extra virgin olive oil
- 1 chorizo pepper
Preparation of the recipe for Empanadillas de Ajoarriero:
Put water to heat in a saucepan. Remove the stem and seeds from the chorizo pepper and add them to the casserole. Bake it for 10 minutes. Remove, drain and remove the meat. Book it.
Peel the garlic and onion. Cut them into small cubes and put them on poaching in a pan with a good drop of oil. Chop the green pepper and add it. Season and stew everything well. Cut the pickles into cubes and turn them on. Peel a squash, grate it and add it.
Add the cod scales and stew a little. Add the black pepper meat. Cook the whole for 5-6 minutes and drains well.
Spread the empanadillas, put a portion of filling in each and close them, pressing the edges with a fork. Fry them in a pan with plenty of oil and drain on absorbent paper. Serve and garnish with a little parsley leaves. Serve the adjoiniero empanadils.
Nutritional information on the recipe:
The main ingredient in food is vegetables, which in this case corresponds well to the dietary recommendations for a balanced dish.
The waffles on the plate together with the corn represent the cereals. Overweight people can avoid frying by using the oven to make dumplings.
Accompanied by a slightly meager ration of fishso that at dinner there is a portion of meat or egg, accompanied by rice or pasta and vegetables.
Meal of the day:
- Ajoariero dumplings
- Lolo and corn salad
- Rice or pasta with meat or egg
Tips from Dr. Teleria:
Healthy diet, exercise and 8 hours of sleep to overcome autumn asthenia.
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