5 simple Spanish cuisine
Food / / December 19, 2019
1. Meatballs in Madrid
Ingredients
- 30 g of white bread;
- ⅓ cup milk of any fat content;
- 500 g of minced beef;
- 2 garlic cloves;
- 3 onions;
- 1 egg;
- ½ cup dry white wine;
- 2 cups of water;
- 2 carrots;
- 2 tablespoons flour;
- olive oil, salt, parsley - to taste.
preparation
Soak bread in milk. In the beef, add finely chopped garlic and onion razmelchonnuyu and mix thoroughly. Add to the bread with milk, egg, chopped parsley, salt and stir again. Ready forcemeat Put in the fridge and enjoy a sauce.
In a saucepan, heat the 3-4 tablespoons of olive oil, add two chopped onions and cook them for 10 minutes. Then add the previously cleaned and thinly sliced carrots, two tablespoons of flour, stir and simmer for 10 minutes. Top up in a pan of water, two glasses of wine, add 1.5 teaspoons of salt and leave it on the fire still for about 10 minutes, stirring until then, until the sauce thickens slightly. When it cools down, beat it in a blender until smooth.
Make small balls of stuffing, roll them in flour and fry in a deep frying pan. Then Put meatballs in a baking dish and pour sauce. Place the dish in a preheated oven at 180 ° C for 15 minutes.
The finished dish serve hot.
2. Spanish omelette
Ingredients
- 500 g of young potato;
- 1 head onions;
- 150 ml of olive oil;
- 60 g of parsley;
- 6 eggs;
- salt and pepper - to taste.
preparation
Peel the potatoes, cut into thick slices. Finely chop onion.
Put the hot pan potatoes and onions, then cook them simmered, covered with a lid, for 30 minutes. Drain the potatoes and onions in a colander and keep drained oil.
Separately, beat the eggs, add them to the potatoes, parsley and season with salt and pepper. Heat the oil left in a small saucepan. Transfer the mixture was heated in a clean pan and simmered cook, leveling shovel omelet.
When the eggs are captured, flip omelette and fry on the other side a few minutes. Turn again, fry the other side, leveling shovel to keep the shape of an omelette.
Transfer the finished dish to dish and cooled for 10 minutes.
3. Gazpacho
Ingredients
- 1 green pepper;
- 2 cucumber;
- 50 g of white bread;
- 1 clove of garlic;
- 100 ml vegetable oil;
- ½ onions;
- 1 liter water;
- salt, vinegar, parsley - to taste.
preparation
Soak the bread pulp in a small amount of warm water. Wash and dry vegetables. Pepper, remove the seeds and the stalk, finely chop. Cucumber peel, remove seeds and cut into small cubes. Onion peel and rub on a small grater. Garlic peel and finely chop or crush.
Chop all the vegetables in a blender or food processor until consistency of mashed potatoes. Then lightly season with salt, add the oil, a little vinegar and a liter of clean water and mix again. Place the gazpacho in the refrigerator for 2-3 hours to cool. When the vegetables are tender, again grind gazpacho.
Before serving, pour the gazpacho into bowls and garnish with parsley sprigs.
4. sangria
Ingredients
- 1 lemon;
- 1 orange;
- 55 g of cane sugar;
- 750 ml of dry red wine;
- 60 ml brandy;
- 500 ml of soda.
preparation
thinly slice fruits and shift them into a carafe. Add sugar and pour the alcohol. Stir until the sugar dissolves. Then add soda and serve immediately.
5. churros
Ingredients
- 500 g flour;
- 500 ml of water;
- ½ teaspoon salt;
- powdered sugar - to taste;
- Vegetable oil - for frying.
preparation
Add salt to the water and bring it to the boil. There also put the flour and stir well to avoid lumps. You can use a blender or food processor. Cover the mixture with a towel and leave to cool.
When the dough has cooled, fill them pastry syringe. Bring the vegetable oil in the pan to boil. Squeeze the dough strips or pretzels into the pan and fry until golden.
Put the finished dish on a dry cloth or towel to the fat and oil is drained. Before serving, sprinkle with powdered sugar.