Altea is sharing the recipe of a main course typical for this time of year. Thank you so much for this beautiful recipe!
Ingredientes
1 pintada o gallina de Guinea de 1,5 kg aproximadamente
250 g ciruelas pasas
120 g de carne picada de
cerdo
100 g de miga de pan
1 huevo
1 poco de leche
1 copa de Coñac
1 copa de vino
Sal, pimienta y aceite
1 cucharadita de café de
azúcar
Ingredientes (para la guarnición)
8 chalotas
12 patatas pequeñas
1 cabeza de ajos
Hierbas provenzales
Sal y pimienta
Ingredients
1 guinea
fowl of 1,5 kg approximately
250 g dried
plums
120 g
minced pork
100 g bread
crumbs
1 egg
1 small
amount of milk
1 glass of
cognac
1 glass of
wine
Salt,
pepper and olive oil
1 teaspoon
of sugar
Ingredients (for garnish)
8 shallots
12 small
potatoes
1 garlic
bulb
Provençal
herbs
Salt and
pepper
Preparación
Preparar el relleno. Poner la miga de
pan a remojo con la leche para humedecerla solo. Escurrir la miga y añadir la
carne picada, el huevo, 4 ó 5 ciruelas y un chorrito de coñac. Precalentamos el
horno a 220º C. Rellenar la pintada y atarla. Poner en una bandeja y embadurnarla de aceite. Añadir sal y pimienta. Hornear durante una hora o una hora y cuarto.
Preparation
Prepare the
stuffing. Soak the bread crumbs
with the milk just enough to dampen them. Drain the bread crumbs and mix them together with the minced pork, the egg, 4 – 5 dried plums
and a small amount of cognac.
Preheat the oven at 220º C. Stuff the guinea fowl and tie it up. Put in on a baking tray and smear it with olive oil. Add salt and pepper. Roast for one hour to one hour and a quarter.
To
prepare the garnishing, heat the wine with a pinch of salt, the sugar, the
shallots and the rest of the dried plums, for 20 minutes. When soft, take away the shallots and the plums. Reduce the wine sauce until it
thickens. Boil the potatoes whole with their skins in salted water. Take out the garlic cloves and crush them lightly without peeling.
Sauté the boiled potatoes in a frying pan with the garlic cloves, salt, pepper and add the provençal herbs.
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