Pebrereta

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Pebrereta. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pebrereta is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is simple, it is quick, it tastes delicious. They're fine and they look fantastic. Pebrereta is something that I have loved my entire life.

Many things affect the quality of taste from Pebrereta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pebrereta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pebrereta is 4-6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pebrereta estimated approx 50 minutos.

To begin with this recipe, we must first prepare a few ingredients. You can cook Pebrereta using 8 ingredients and 7 steps. Here is how you cook it.

Este plato es típico del pueblo alicantino de La Vila Joiosa. Es una comida típica de los pescadores, aprovechaban la parte del atún que no se podía comercializar para salarlo y luego hacer este plato. Suele estar más rico al día siguiente.

Ingredients and spices that need to be Take to make Pebrereta:

1. 250 gr Sant gatxo (salazón del lomo-cuello del atún)
2. 1 Cabeza ajos
3. 2 pimientos verdes
4. 1 calabaza
5. 1500 gr tomate maduro
6. Pimentón dulce
7. Pellizco azúcar
8. Aceite de Oliva Virgen

Steps to make to make Pebrereta

1. Poner a remojo durante 2 horas y media el Sant gatxo.
2. Limpiar la cabeza de ajos, sofreír los ajos y apartarlos en un plato.
3. Trocear la calabaza, limpiarla y freírlas, apartarla junto a los ajos. Trocear los pimientos verdes y repetir operación de freírlos y apartarlos.
4. Cuando el aceite se enfría, se añaden 2 cucharaditas pequeñas de pimentón de dulce. Luego agregar el tomate picado, pasarlo por la batidora troceado y limpio, o rallarlo en un tupper. (No olvidar poner un pellizco de azúcar al tomate)
5. Se agrega el Sant gatxo desmenuzado, y todo los ingredientes restantes (ajo, pimientos, calabaza)
6. Dejarlo a fuego medio de 30 a 35 minutos y estará listo.
7. Suele estar mucho más rico, si se come al día siguiente.

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So that is going to wrap it up with this exceptional food Steps to Make Homemade Pebrereta. Thank you very much for reading. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!