Hola amigos de Hive Food! que tal estan el dia de hoy? Espero que esten realmente excelente hoy y que hayan comenzado la semana muy bien. El dia de ayer les traje una receta de tortilla de papa con papa horneada que estaba deliciosa, recibí muchos comentarios hermosos y mucha gente destacando que la tortilla era bastante saludbale al no contener aceite ♥ comentarios así son los que me impulsan a seguir trayendo contenido, soy honesta con ustedes, me encanta que me lean y esos comentarios indican que si leyeron mi post y son comentarios reales. Hoy amanecí con ganas de comer algo rico y no se me ocurria que podia ser, queria una comida salada sabrosa. Mirando un buen rato la heladera se me ocurrió cual seria la cena. Hoy voy a traerles una receta bastante tipica de los "bodegones argentinos"! la receta es "Escalope a la marsala". La marsala es un vino tinto dulce que se suele utilizar en recetas de pasteleria, conociendo a mi familia sabia que iba a ser algo bastante polemico que les traiga un plato agridulce asi que vamos a modificarla solo un poco en ese detalle. Comencemos!
Hello friends of Hive Food! how are you today? I hope you are really excellent today and that you have started the week very well. Yesterday I brought you a recipe for potato tortilla with baked potato that was delicious, I received many beautiful comments and many people highlighting that the tortilla was quite healthy as it does not contain oil ♥ comments like this are what drive me to continue bringing content, I am honest with you, I love that you read me and those comments indicate that if you read my post and they are real comments. Today I woke up wanting to eat something delicious and I couldn't think of what it could be, I wanted a tasty salty meal. Looking at the refrigerator for a long time, it occurred to me what dinner would be. Today I'm going to bring you a fairly typical recipe for "Argentine still lifes"! the recipe is "Escalope a la marsala". Marsala is a sweet red wine that is usually used in pastry recipes. Knowing my family, I knew that it would be quite controversial to bring them a bittersweet dish, so we are going to modify it just a little in that detail. Let's start!
Como la gran mayoria de mis recetas éstas son muy sencillas, asi que el paso a paso será rapido y conciso. En una sarten caliente vamos a colocar un trozo de manteca y vamos a cocinarla hasta que ésta tome un color almendrado que es un paso antes de que se queme, asi que estate atento a tener el fuego moderado. Cuando la manteca esté color marron vamos a colocar los trozos de carne, y por encima de éstos vamos a salpimentar y espolvorear harina.
Like the vast majority of my recipes, these are very simple, so the step by step will be quick and concise. In a hot frying pan we are going to place a piece of butter and we are going to cook it until it takes on an almond-like color, which is one step before it burns, so be careful to have the heat moderate. When the butter is brown we are going to place the pieces of meat, and on top of these we are going to season and sprinkle flour.
Cuando la carne comience a sangrar por la parte superior vamos a voltearla y repetir el paso anterior. Voy a contarte algunos detalles. En la parte inferior teniamos la manteca, al voltear la carne le integramos harina, la mezcla entre harina y manteca se llama "manteca manie" o en frances Beurre manié. Ésto es un espesante natural para salsas, cremas y sopas! tambien se utiliza como ligue.
When the meat begins to bleed from the top we are going to turn it over and repeat the previous step. I'm going to tell you some details. In the lower part we had the butter, when turning the meat we integrated flour, the mixture between flour and butter is called "manteca manie" or in French Beurre manié. This is a natural thickener for sauces, creams and soups! It is also used as a garter.
Ya estamos en el medio de la receta yendo hacia la recta final, sugiero que en éste punto la guarnición ya esté a punto de finalizar su cocción asi ambos platos llegan calientes a la mesa. Bueno, volvamos a la receta, lo que vamos a hacer a continuación es aromatizar la salsa, vamos a espolvorear con oregano, aji molido, pimienta, rectificar sal y colocar trozos de ajo. Integramos moviendo la sarten y vamos a subir un poco el fuego para agregar el ingrediente final y principal. Como dije anteriormente ésta receta es conocida como "escalopes a la marsala" justamente porque lleva vino marsala. Pero yo utilicé vino tinto. Asi que simplemente agregamos un vaso entero de vino tinto a la preparacion y movemos la sarten para que este se distribuya uniformemente por todos los ingredientes y se integre con el espesante.
We are already in the middle of the recipe going towards the final stretch, I suggest that at this point the garnish is about to finish cooking so both dishes arrive hot at the table. Well, let's go back to the recipe, what we are going to do next is flavor the sauce, we are going to sprinkle with oregano, ground chili, pepper, rectify salt and place pieces of garlic. We integrate moving the pan and we are going to raise the fire a little to add the final and main ingredient. As I said before, this recipe is known as "escalopes a la marsala" precisely because it contains marsala wine. But I used red wine. So we simply add a full glass of red wine to the preparation and move the pan so that it is evenly distributed throughout all the ingredients and is integrated with the thickener.
Vamos a cocinar a fuego moderado tirando a bajo por unos minutos hasta que el alcohol del vino se evapore, puedes rectificar sabor sin ningun problema porque ya todos los ingredientes estan cocidos! simplemente vamos a cocinar hasta obtener la salsa del espesor que tu quieras!
We are going to cook over moderate heat for a few minutes until the alcohol in the wine evaporates, you can rectify the flavor without any problem because all the ingredients are already cooked! we are simply going to cook until we get the sauce as thick as you want!
Y éste es el resultado final! acompañé con un pure de papas, batatas, calabaza y zanahorias al vapor. La carne quedo super suave, la salsa estaba en el espesor deseado y el sabor era super delicioso! no estaba muy dulce, todos los aromatizantes quedaron muy suaves y se integraron perfectamente en la receta. Estoy super feliz con el resultado final! y a mi familia le encantó que es lo mas importante. Espero que a ustedes les haya gustado tambien!
And this is the final result! I accompanied with mashed potatoes, sweet potatoes, pumpkin and steamed carrots. The meat was super soft, the sauce was the desired thickness and the flavor was super delicious! It wasn't too sweet, all the flavorings were very smooth and blended perfectly into the recipe. I am super happy with the end result! and my family loved it, which is the most important thing. I hope you liked it too!
Lo mejor de que sea una receta con salsa es que al final puedes pasarle un trozo de pan para limpiar el plato jajaja espero que éste post les haya sido de su agrado ♥ muchas gracias por leerme amigos, un saludo para todos!
The best thing about it being a recipe with sauce is that at the end you can pass it a piece of bread to clean the plate hahaha I hope you liked this post ♥ thank you very much for reading me friends, greetings to all!