viernes, 10 de diciembre de 2010

Pimientos rellenos de carne

  •  1 lata de pimientos del piquillo
  • Cebolla
  • Ajo
  • Carne picada (ternera)
  • Pimiento rojo/verde
  • Salsa de tomate
  • Vino blanco
  • Harina
  • Caldo o agua
  • Sal/pimienta
  • Huevo


Elaborar la farsa/relleno
Salpimentar la carne.
Saltear la carne a fuego fuerte, picar las hortalizas en brunoisse y rehogarlas con la carne.
Añadir el vino blanco y dejar reducir. Incoporaremos la harina y la rehogamos por último  la salsa de tomate. Mojar con caldo o agua.  Rectificar de sal  y pimienta.
Dejaremos enfriar la farsa y procederemos a rellenar los pimientos. Reservar.
Se rebozan en harina y huevo  y se doran en una sartén.

6 comentarios:

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