Karlos Arguiñano is the most blissful chef in the panorama Spanish gastronomic. With more than twenty years on the antenna, its kitchen program is one of the most acclaimed by the audience, both for the recipes that it elaborates and for the humor with which the Basque chef Make your dishes.
With thousands of recipes behind him, Arguiñano has spoken often about his personal tastes, such as food that can never be missing in his pantry, Your favorite saucethe food that takes every day, or three of its irreplaceable ingredients. His advice and recommendations are signed by everyone who sees his program.
Arguiñano and La Casquería
In one of his emissions, the cook explained that There is a dish that eats practically every weekendand that rarely does not. It is an elaboration based on a product that everyone does not like, but that is a real delight and with great versatility. Arguiñano speaks nothing more and nothing less than pork hand.
Formerly, The casque It was considered an uninable food, only used by those people with low resources, but over time it has been adopting a more important role in different gastronomies of the world. Precisely for that reason, Antena 3 chef, says it is a real delight, with a lot of collagen and Easy to elaborate recipe.
Ingredients
The ingredients of this recipe They are for four people and the approximate elaboration time is about forty minutes.
- 4 pork hands.
- 2 potatoes.
- 2 onions.
- 2 green peppers.
- 5 garlic cloves.
- Half a liter of tomato sauce.
- 4 choriceros peppers.
- 1 tablespoon of paprika.
- Extra virgin olive oil.
- Salt.
- Parsley.
Preparation of the arguiñano hands
- The first step is Clean the choriceros peppers and take them to a bowl with warm water for several hours to later remove them and extract the meat that we will use for the recipe.
- We peel and cut the vegetables and take them to an express pot with oil over medium heat for 8-10 minutes. We add the pulp of the choriceros peppers, the tomato sauce and the paprika, and We mix well.
- We cover with water and introduce the hands, close the pot and leave Cook for 40 minutes.
- Once that time has passed, we remove the hands and take them to a tray with baking paper to cook them to 200º for 25 minutes. During those minutes we will also leave the broth by reducing in the pot.
- When ready we use a blender to crush all ingredients CRelaying the homogeneous sauce.
- We peel and cut some potatoes and We fry in a pan With oil. Once lists, we spice with salt, parsley and garlic and reserve.
- We take out the baking of the oven, the We serve on a plate with potatoes and the sauce and ready to enjoy.
Sign up for our Newsletter and receive in your mail the best novelties to enjoy the pleasure of eating.
#Karlos #Arguiñano #casque #recipe #missing #kitchen #weekend
