Traditional Asturian recipe, healthy and light.
Chef: Marcos Moran
Marcos is the fifth generation of the saga for hoteliers, but he would not have done anything without the involvement of his father, teacher Pedro Moran. Without forgetting how fabada is prepared, they brought Asturian cuisine into the 21st century. They are a great tandem.
- Pepper bell
- 5 dl broth
- For ratatouille
- 100 g of bonito in oil
- 1 glass of white wine
- 2 tablespoons flour
- 1/2 hot red pepper
- ½ tablespoon sweet red pepper
- 1 tablespoon soft olive oil
- 2 cloves garlic, minced
- For the soffrit
- 2 tablespoons olive oil
- 16 peeled onions 25 to 30 g
- Peel an onion, remove the part from the center so you can fill them.
- Use indoors to make ratatouille. Chop the inside and fry it with the pepper, called cubes. When the vegetables soften, add the bonito in butter.
- Fill onions with ratatouille. Cover them with broth and put on the fire.
- Prepare a sauce with garlic, hot pepper, flour, paprika and finally white wine (paying attention to the red pepper).
- Add it to the onion as soon as it boils and leave on medium heat for 45 minutes.
- Put four onions in each plate and sauce. In case one is too large, the layer can be removed after heating
Now is your time.
David from 55000 Recipes