Picantones with apple sauce and plums
Today we bring you a different dish with a piece less common than its older brother but very successful.
We have prepared the recipe for 2-4 people depending on the starters, and if you plan to serve a picantón per person or a half.
Ingredients:
2-4 people
Time: 90 minutes
Difficulty: medium
• 2 spicy
• 250 g of shallots
• 4 garlic
• 2 carrots
• 3 medium potatoes
• 1 apple
• 14 pitted prunes
• 200 ml of white wine
• 500 ml of chicken broth
• Fresh parsley
• Extra virgin olive oil
• Black pepper
• Salt
Preparation:
1. Season the spicy peppers. Pour a little extra virgin olive oil into a24 cm tall MARKET saucepan . We brown the picantones on all sides. We reserve on a plate.
2. Peel the shallots, peel and cut the carrots into 1 cm pieces and peel the garlic.
3. In the same oil that we have browned the spicy, fry the vegetables until they are lightly toasted, you will see that at the bottom of the saucepan we pour the white wine and let it reduce for 5 minutes over high heat.
4. Meanwhile, peel the potatoes, cut them in half lengthwise and each half into 3 segments. Peel the apple, core it and cut it into 4 pieces.
5. Add the spicy peppers to the saucepan, add the previously seasoned potatoes, the apple pieces, the prunes and finally pour in the chicken broth, cover the saucepan well with aluminum foil and place in the oven preheated to 200 ºC heat up-down and bake for 1 hour.
6. After the time we remove the spicy, potatoes, some plums, some shallots and some pieces of carrot. Put the rest of the vegetables and the apple in a food processor and blend with a little of the broth, taste and adjust the salt. You can add more or less broth depending on whether you want it more or less thick.
7. We serve 1 picantón per person or a half depending on the starter, accompany with a little garnish and the sauce over the picantón, sprinkle a little fresh chopped parsley.
Photography and recipe by MJ .
