Chiles In Nogada
Recipe second for 4 people based on Veal - cooking method pan fried.
Preparation:
Preparation: Toast the peppers on the plate; wrap them in a clean tea towel for 30 minutes, then peel them and make a vertical incision on one side. Remove the filaments and seeds leaving the stems intact. Mix the pork with the veal and season with salt and pepper. Heat the oil in a pan and fry the onion; add the almonds, pine nuts and raisins; stir constantly until the meat is cooked through. Remove the mixture from the heat and leave to cool. Fill the peppers with this mixture, close them with toothpicks and place them on a plate. Grind the walnuts, slowly add the milk, stirring constantly; then add the cream and mix well. Cover the peppers with this nut sauce; garnish with pomegranate seeds and chopped parsley.
Ingredients:
Ingredients: 12 Peppers - 300 G Minced Veal - 300 G Minced Pork - Salt - Pepper - 4 Tablespoons Olive Oil - 1/2 Finely Chopped Onion - 120 G Peeled And Chopped Almonds - 120 G Pine Nuts - 100 G Sultana Raisins - 350 G Fresh Peeled Walnuts - 1 Cup Milk - 1 Cup Cream - 2 Ripe Pomegranates (seeds) - 1 Tbsp Chopped Parsley
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