INGREDIENTS
- 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)
