Carlos Arguiñano prepares the recipe for piquant with pear and cava in Cocina Abierta: a dish in which the main ingredient is piquant, a small chicken, also known as kokele in France.
The taste of the meat from the spices is soft and tender, while the way to prepare them is usually in the oven, as they look like chicken, but are smaller in size. You will really like this recipe, as it is very simple to prepare.
Ingredients (4 people):
- 2 piquant
- 4 pears
- ½ l coffee
- 1 tablespoon refined corn porridge
- extra virgin olive oil
Preparation of the recipe for piquant pears by Carlos Arguiñano:
Peel pears, cut them in half and remove the hearts. Place them face down on a oven plate.
Cut spicy in half and season. Place medium piquant water each pear a little oil and put them in the oven at 200º. When the meat is heated (5-6 minutes), water them with some cava. As it dries, go water them with the rest of the coffee. Bake them at 200º for 25 minutes.
Serve on each plate, medium piquant and pear.
Switch sauce pan from oven to one frying pan and heat it. Add a little refined corn porridge diluted in cold water and let it boil until it thickens. Add a little chopped parsley and stir it. Saute the dishes and decorate them with parsley leaves.
If there are children or you cannot drink alcohol (although it evaporates during baking), you can replace the coffee with water, broth or juice.
And then we present other options when cooking spicesWe hope you like it as much as we do, enjoy and share!
Recipe for piquant in a casserole by Carlos Arguiñano
Carlos Arguiñano prepares the delicious recipe for Picantones casserole in his TV show Carlos Arguiñano in your kitchen, impressive!
Recipe for piquant stuffed in Carlos Arguiñano sauce
Carlos Arguiñano prepares piquantons stuffed in sauce, accompanied by a few baked potatoes. Delicious and very tasty recipe that you will like.
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Thanks for reading.
David from 55000 Recipes