I share a recipe in which the guest ingredient is sweet chili, an extraordinary antioxidant that gives an exquisite flavor to this vegetable stew, a single vegetable, the green cambur; and, sardine broth.
I share one of the many recipes I've prepared in these Quarantine days. For some moons now I have been preparing my food in the comfort of my bunker and in these moments of Social Quarantine by Resguardo I have dedicated myself to preparing an infinite number of dishes for my tasting and for the people who for some reason come to my living space. I prepare delicious and nutritious food, most of the time the spices I use are from my organic production. In the step by step I will list the ingredients and describe the preparation.
Pre-boiled green beans
Red and green sweet chilies
Coriander
Onion
Chives
Sardine Broth
Butter
Sea salt
I recommend that the sardines are absolutely fresh. The only vegetables to be used in the preparation of this Potaje are the green cambures, they must be boiled and reserved for later use. In my case, most of the spices used to prepare this exquisite and nutritious Potaje are from my organic production. The sweet peppers were bought at the fruit shop.
The green cambures are cooked in advance. They are washed very well and the tips are removed. They are placed on the fire with water and a little sea salt. Keep it in its cooking liquid. It can even be reserved, in refrigeration, until the moment of preparing this exquisite dish. The sardine stock is cooked and reserved until the moment of use. All the vegetables are washed very well and cut into very small pieces. To start the preparation, in a cauldron, a small portion of butter is added, this is the only amount of fat used in this preparation. All the ingredients cut in very small pieces are added. It is then placed over a low heat and mixed slowly. The secret is in the slow cooking of all these ingredients. Once the vegetables are slightly cooked, add the green cambures, stir slowly and finally, the sardine broth. Stir slowly and add basil in small pieces. The smells can start to move us to a journey without borders.
Once the Vegetable Pottage is slowly cooked, it is left to rest for a few minutes and then served. There are several tasting options. It is served with a pepper dressing to taste or the dehydrated herb dressing that the diner prefers is added. Fresh coriander is placed as a garnish on the plate and presented. It is an explosion of flavors. The smells take you on a journey without boundaries and finally the taste subdues. I assure you that you will taste an exquisite, energetic meal with great nutritional value. Plus the smells and then the taste will elevate you. You will be able to reach the sky. I can assure you. No human being has ever resisted such an experience. It's an extraordinary explosion of smells and tastes.
