CAU CAU with Scallops
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
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
Preparation:
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)
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