Vegetables by Aroa García Campello https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s Aroa, María, Clara, Alfredo, David, Marcos en-us 2019-05-15 07:53:56 UTC 2019-05-15 08:03:27 UTC hello@padlet.com Ingredients aroagarciacampello2005 https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360229639
  • Garlic cloves 2  
  • Onion 250 g
  • Green pepper 200 g
  • Red pepper 200 g
  • Tomato 4 
  • Zucchini or courgette 300 g
  • Salt
  • Ground black pepper
  • Extra virgin olive oil

    • ]]>     2019-05-15 07:56:41 UTC https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360229639     Pisto aroagarciacampello2005 https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360229740 The pisto is an elaboration of humble origins with which the farmers were fed taking advantage of the vegetables of each season.]]> 2019-05-15 07:57:07 UTC https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360229740 Preparation aroagarciacampello2005 https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360230047 1º-Heat water in a large saucepan and bring it to a boil. 
    2º-Remove the hard part of the tomatoes and practice a cross cut at the base. Introduce them in the boiling water for about 15-20 seconds, take them out and introduce them in a bowl of ice water. Peel and grind them.
    3º-Peel the cloves of garlic and onion and finely chop them.Wash the rest of the vegetables well and cut them into small pieces of equal size. Reserve them separated from each other because we will be adding them to the casserole in different phases.
    4º-Heat a generous amount of extra virgin olive oil in a saucepan and sauté the garlic and onion for 15 minutes over a low heat. Add the chopped pepper and stir fry 15 extra minutes. Finally, add the zucchini or courgette and the crushed tomato, season to taste, cover and let poach for a minimum of an hour and a half.

    5º-After this time, remove the lid of the casserole, raise the heat a little and cook for 15 more minutes or until the tomato water has evaporated.


    ]]>     2019-05-15 07:58:31 UTC https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360230047     Tortilla de patata aroagarciacampello2005 https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360230560


    ]]>     2019-05-15 08:00:21 UTC https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360230560     Preparation tortilla de patata aroagarciacampello2005 https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360230654 1: Peel the potatoes and wash them well
    2: Cut the onion very thin and small

    3: Put the oil to heat and fry the onion a little without taking color for a couple of minutes over medium heat.

    4:Peel the potatoes, and cut them of the same thickness, add to the oil before the onion takes color, lower the heat to the minimum so that the potatoes are cooked in the oil next to the onion.

    5:As soon as they are soft we begin to break them, and when they are very made we raise the fire to give them a stronger blow without being burned.

    6:Put them in a striner while we beat the eggs. You can beat the eggs whole, or separating the whites from the yolks, so they are more spongy.

    7: Beat the whites well 

    8: Add the whites  and beat more with a little of salt

    9: We add the potatoes drained, and we can leave a while for the egg to permeate the egg potatoes well.

    10: Put a tablespoon of oil in a pan and when it is a little hot oil we toss the potatoes with the eggs to set the tortilla, we turn it over with a lid or dish to brown on the other side.

    11: You leave it more or less made depends on the taste.


    ]]>     2019-05-15 08:00:46 UTC https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360230654     ingredients aroagarciacampello2005 https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360231081 5 eggs
    500 g potatoes
    1 onion
    Salt 
    Oil
    ]]>     2019-05-15 08:02:34 UTC https://padlet.com/aroagarciacampello2005/fzdtaq3ran8s/wish/360231081