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Cut them in half lengthwise and remove the seeds. Cut the peppers into pieces to make them easier to grind together with the apples and water. In a pan over low heat, mix everything with the sugar, chopped garlic and apple cider vinegar. Stir well until cooked (10-15 minutes), paying attention to the doneness - the jelly that goes beyond the doneness will be harder and will need a little more water. Reserve in suitable containers and let cool, then serve separately. 10. Polenta, cassava and French fries Why choose just one of the three if it is possible to include all the options on the menu and still make a profit through good stock control, relationships with good suppliers, adequate food conservation and adequate distribution of portions on the menu? Let's get to the recipes! The polenta one is a little more complex, but the other two you probably already.
Know as they are the perfect definition of “ easy appetizers ”. Fried Polenta Preparation time: 15 minutes (+ 3 hours in the fridge) Yield: 5 units Ingredients 1 clove of garlic, chopped or crushed 1 tablespoon of butter 1 cup pre-cooked cornmeal 6 cups of water Salt to taste Black pepper to taste Frying oil Method of preparation Dilute the cornmeal in water and season with salt and black pepper. In a pan, sauté the garlic in butter and then add the diluted cornmeal, stirring constantly until you notice that the mixture does not stick to the bottom. Reserve the contents in a america phone number list container greased with olive oil and cover it. Place in the fridge for 3 hours. After taking the preparation out of the refrigerator, cut it into the desired shape. Deep fry in hot oil until golden. Drain and dry well. If desired, add parsley and/or grated Parmesan cheese on top of the polenta portion before serving. Fried cassava Preparation time: 30 minutes Yield: 5-6 servings Ingredients 800 g to 1 kg of cassava, cooked and cut into pieces Salt to taste Vegetable oil for frying Method of preparation After making the oil very hot, dip the cooked cassava pieces into it.
To fry until they are golden. Drain, pat dry and season with salt, if desired, before serving. French fries Preparation time: 20 minutes Yield: 2-4 servings Ingredients 1.5 kg of “dry” type potatoes Salt to taste Vegetable oil for frying Method of preparation Wash and brush the unpeeled potatoes before peeling. Peel all the potatoes and place them cut or whole in a container with water. Just before frying, drain them and dry them with a clean, suitable cloth. Fry in very hot oil, always stirring with a slotted spoon to avoid burning, but don't wait for the potatoes to brown: remove them from the heat when they are just cooked. Drain. Heat the same oil again a little before preparing the portion to serve and fry the same potatoes again, this time with the intention of letting them brown. Drain, dry with paper towel and serve. Portions of polenta and especially cassava and potatoes are great snack alternatives to serve with some types of special house sauces or traditional bar sauces. For the potato, it is also worth .
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发表于 2023-10-7 18:47:23