... that the merger between morocco and london!
pepperoni are small sausages of beef and spiced with finely chopped fennel, anise and cumin and harissa, rich in flavor, blend perfectly with any kind of vegetables, cooked or stewed maybe with a generous handful of fresh chilli.
in this case I chose to join them on cabbage to create a dish that reminds Lombard typical cabbage or a simplified version of cassoeula, I personally love it forever.
INGREDIENTS 450 gr. of pepperoni
1 carrot 1 stalk celery 2 cloves garlic, crushed
1 small cabbage
1 cup white wine 1 / 2 cup water 1 handful
graam masala (Indian mixed spice)
chili powder pleasure
chopped carrot and celery. place the mixture in a large saucepan with garlic and pepperoni cut to a length of 3 cm. Put the pan on fire without adding seasoning: pepperoni releases the right amount of "fat" to ensure a perfect fry.
brown well for about 15 minutes, then add the cabbage cut into julienne, saute over high heat for another 5 minutes, then add water, salt and reduce heat.
when the water evaporates completely blended with the wine and cook over medium heat for about 10 minutes, until completely absorbed moisture. finally add the spices and chilli.
served with white rice al dente.
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