Stuffed recipe for Txangurro – Carlos Arguiñano

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Fish and mussels

Stuffed Txangurro recipe

Carlos Arguiñano prepares a typical Christmas recipe: Stuffed Txangurro, an exquisite combination of seafood and vegetables that will delight the most demanding palates.

Ingredients (4 people):

  • 2 sea oxen
  • 2 onions
  • 1 green pepper
  • 4 cloves garlic
  • 1 tomato
  • 75 ml of brandy
  • bread crumbs
  • 30 g butter
  • extra virgin olive oil
  • Sol
  • parsley

Preparation of the recipe Stuffed Txangurro:

Place sea ​​oxen in a casserole with very cold water (5 l) and coarse salt (125 g). Cook for 12 minutes from the moment the water begins to boil. Separate the shell and legs and remove the meat. Book now shells (clean) and meat separately.

Peel and mince diced garlic cloves and wild onion. It also stings pepper. Saute vegetables for about 10 minutes. in the pan by spraying oil. Season. Grate tomato, drain and add. Keep cooking vegetables while brushing well (another 6 minutes).

Add beef and skip it a bit. Mix well, pour brandy and flambe.

Open the hole of the sea ox shells a little more pressing the edges until they are completely removed. Fill them with farce. Mixture 2-3 tablespoons breadcrumbs a little of chopped parsley and sprinkle the surface. Distribute on butter, cut into cubes and grate the oxen in the oven until the breadcrumbs turn red. Serve and garnish with a little parsley leaves.

Tip:

Once the oxen have been grated, you must pass the meat by hand so that the shells do not slip out.

Nutritional information on the recipe:

Today’s plate is dominated by txangurro (I put 800 g), Representing 55.1% of it.

The group of vegetables and greens It is slightly scarce, does not reach the recommended serving amount (152 g per person) and therefore remains at 42% of the plate, not reaching the recommended 50%.

There are no foods that provide energy in the form of carbohydrates.

Tips from Dr. Teleria:

Excess vitamin E can be harmful to your health, so consult your doctor before taking supplements.

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David from 55000 Recipes