Salads and vegetables
Carlos Arginiano offers a traditional recipe, but with a little “touch”: Stew with garlic, a healthy dish, with lots of nutrients and just spectacular to prepare!
Ingredients (4 people):
- 4 artichokes
- 8 fresh garlic
- 2 thorn stalks
- 50 g spinach
- 4 carrots
- 200 g cauliflower
- 2 potatoes
- 4 thin slices of Serrano ham
- 90 g of flour
- 30 g butter
- 100 ml of cold water
- extra virgin olive oil
Preparation of the recipe for stew with garlic sprouts by Carlos Arginiano:
Heat a lot of water 2 pots. Peel potatoes, cut them into large cubes and place them in one of casserole. Separate Cauliflower in bouquets and add it. Peel carrots, cut into slices of 1 cm and add. Clean up prickly stalks remove the threads, cut them into pieces and include them. Season the water cover and cook everything for 15-20 minutes. Squeeze vegetables and reserve part of the broth.
Peel artichoke (remove the outer leaves and tips) and insert them into the other casserole. Add a few sprigs of parsley. Season, cover the casserole and boil the artichokes for 15-20 minutes. Remove, cut into 4 and set aside.
To make velots, put it Butter to melt into one lunch box (wide and low casserole), add 40 g (2 tablespoons) of flour and stew it a little. Pour broth (400 ml) little by little, mix well and cook the sauce for 2-3 minutes. come in spinach (cleaned and cut into fine julienne) and cook briefly (2 minutes).
It includes boiled vegetables, stir the casserole gently so that they mix and cook them in the sauce for a few minutes.
About tempura, put 50 g of flour in a bowl, pour the water (100 ml) very cold, add fresh garlic and fry in frying pan with hot oil. Remove and drain on a plate covered with absorbent paper cooking.
Serves menestra, place on each plate 1 slice of ham (cut in half and roll) and 2 fresh garlic. Decorate the plates with a few parsley leaves.
Never throw away the oil obtained from frying fresh garlic. Strain it and use it to fry something else like potatoes or eggs.
Presentation of the recipe Minestra with garlic by Carlos Arginiano:
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Now is your time.
David from 55000 Recipes