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Cau cau de Vieiras

by seacorp-admin
June 13, 2020


  • 1 dozen shells
  • 4 medium potatoes
  • 1 yellow pepper
  • 1 clove garlic
  • 1 teaspoon turmeric or toothpick
  • 1 glass of dry white wine
  • 1 sprig of mint
  • 2 cubes of meat broth
  • 1 onion
  • 1 tablespoon of chopped parsley
  • 1 hot pepper
  • Lemon
  • Salt
  • White pepper

ELABORATION Clean the shells and season with salt, white pepper and a few drops of lemon. Make a dressing with the garlic, chopped onion, chili pepper and turmeric. Soak in the white wine and allow excess acidity to evaporate. Add a cup of broth, the peeled and diced potatoes, the minced peppermint and cook until the potatoes are cooked. Then add the shells, let them cook for a couple of minutes, and serve with parsley and rice as a side. (Sabores de mi tierra, 2018)