Ingredients for 4 people.
Ingredients:
We cut all the vegetables and meat. Thinly sliced carrots; cut the grills into 1 cm pieces; the cauliflower into small pieces; the very small fennel; and chop it into 3 cm pieces. We will also salt the chulla in advance.
Fry the chulla in oil, until it is very golden. Remove it and fry the cauliflower in the same oil, with a little salt, two garlics and a bay leaf. Being very blonde and cooked, we also remove it.
We strain the oil that is left from frying the chulla and the cauliflower and put it in a pot or grease pan. If we see that there is a lack of oil, we can add more, as we will fry the rest of the vegetables. When hot, add the remaining garlic, the bay leaf, the carrot and a little salt. We have to be careful with the salt, since the oil already has some.
When the carrots are half cooked, add the scallions and fennel and a little salt. Finally, we add the raisins and the chulla, and finish cooking everything, until the carrots are very tender. We will adjust with salt if necessary.
When cooked, add the cauliflower at the end, to prevent it from crumbling. We mix it and serve hot, with some bread. It is also very good to accompany two scrambled eggs.
Source of the recipe: Maria Zuzama Sansó – from ca na Teca (Ariany)
You can consult the other recipes at the entrance of the Calendar 2021.
September 1, 2021
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