Description
Patata a la Rioja-the so-called dish in the original. Wandering through the culinary sites, I saw a picture of the same name, but the picture of the dish had nothing to do with the original. La Rioja is one of the provinces of Spain, known for its red grape wines and traditional cooking. I believe that old recipes should be treated with care. Potatoes La Rioja is popular and known far beyond the region. I decided to restore justice and cooked real potatoes in La Rioja, using authentic Spanish products. So, let's start.
Ingredients
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Potatoes
1 kg
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Pork ribs
250 g
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Sausages
250 g
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Onion
1 piece
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Sweet pepper
0.5 piece
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Garlic
2 tooth
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Olive oil
3 Tbsp
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Bay leaf
1 piece
Cooking
Ingredients. Dried red sweet pepper is widely used in Spanish cuisine for cooking meat and vegetable dishes. It has a pleasant smell and gives the dish a bright,rich color.
3A 2-3 hours before use, soak the dry struck in water, then with a spoon scrape the sodden pulp.
Potatoes clean and chop the old way: cut with a knife of the potatoes, and then Dolliver to the end with a characteristic sound "Krak". So the broth gets more of the starch.
At the bottom of a wide pot, pour Rast.oil, fry chopped onion, garlic, green peppers, bone, flesh red pepper.
Later add the chopped potatoes, sausage and pepper, fry, stirring constantly, pour hot water, salt and simmer on low heat for 30 minutes until tender, add the Bay leaves, chillies.
Leave covered for 10-15 minutes for the potatoes absorbed all the flavors of hot...
...and served to the table. Bon appetit!
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