Dragonball Dojishi Ita

Seared steak with grilled tomatoes

Let's make a dish very peculiar and that each house has its own recipe, mine is a jabuguitos and plugs with Iberian ham, finishing the dish with chopped almonds. I hope you like it, but it is a dish that you love or can not even see, "there is no middle.


Ingredients for 6 persons:

1 Kilo of beef tripe and boiled
mask 350 gr. of jabuguitos
200 gr. Iberian ham taco
1 green pepper 2 scallions tender

1 / 2 sweet onion 1 red chilli


1 ripe tomato 4 cloves of garlic and some sprigs of parsley
100 gr. toasted almonds
Black peppercorns and two bay leaves
Saffron
salt 50 ml.
olive oil 1.50 liters of bottled water


buy the tripe and veal and boiled mask our trusted butcher. The cut into pieces small enough for a snack and salted. Jabuguitos We start the half and the ham into small pieces.

chop the peppers, with onion, two garlic and half the parsley, cut the pepper into quarters, peel and crush the tomatoes. Reserve.

start by placing a cast iron pan into the fire with oil, fry the chopped prior to simmer so it does not we burn, when you are half cooked then add the jabuguitos, we give laps without stopping until they have begun to release their juice. Then add tomato.


When sauce is all well cast and the mask corns, bay leaves and black pepper balls, we carefully removing corns not break until well greased with the sauce. Then add the ham into pieces and give it a spin.


We miss him so the water has to be all well covered, add salt, when it starts to boil add the pepper into quarters and a little saffron. Cook for for one hour over low heat, it is important that the water will evaporate while the ingredients go putting that gel that characterizes the calluses.

prepare a snack in the mortar with the almonds, two cloves of garlic and parsley, I added a little juice from the pan and mix well. That time has passed to add the chopped corns. Let it cook together for about 15 minutes.

already have ready to eat tripe.


Notes:

-Calluses can be a taste of each consumer, whether to add a little lamb or pig feet.
"Have some water in reserve in case you need to add a bit, if so the water is warm, never cold to stop cooking not gel.
"It's a dish that can be prepared in advance and stored for several days in the refrigerator or freeze, to have the gelatin would not lose any flavor, even if you taste a few hours produced increases. Point

special: Have a good bread for dipping, the sauce is more good than calluses.

Wine Recommendation: This time one of Navarra Crianza, Gran Feudo special selection 2006. Its price ranges from € 5 -6

you enjoy your meal.