Cuban dish “Piccadillo” – a detailed recipe for cooking. Author the recipe – Ingrid Hoffmann, the lead chef, продюсер 
Time: 40 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr beef chorizo or beef mixture, and pork
- 1/3 Art. chopped spanish stuffed olives pimento with 1 tbsp. l can brine
- 1/3 Art. dry white wine or dry sherry
- 10 chopped cherry tomatoes or 1 can (225 gr.) Tomatoes cubes in own juice
- 1/3 Art. tomato paste
- 2 tbsp. l olive oil
- 1 large finely chopped onion head (about 2 tbsp.)
- 4 minced cloves of garlic
- 2 bay leaves
- 1/3 Art. raisins
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- Salt and ground black pepper
Recipes with similar ingredients: chorizo sausage, cherry tomatoes, tomato paste, white wine, sherry, onion, garlic, bay leaf, oregano, cumin, ground cayenne pepper, raisins, olives
Recipe preparation:
- In a large frying pan over medium heat, heat oil. Put onions, garlic, bay leaves and fry, stirring frequently, until the onions are soft, about 4 minutes. Add ground beef to the pan and fry it. When the meat is browned, carefully remove pan from the fire, tilt it and scoop up excess fat large a spoon.
- Pour in white wine and stir for another minute. Then add chopped cherry tomatoes, tomato paste stuffed with pimento Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Salt and pepper. Yield: 6 tbsp. Serve the dish warm in various variations:
- As a filling for empanadas or tacos
- With white rice with fried plantans or black beans
- With salad as a side dish and black beans
- To make Piccadillo soup for serving with rice, add more wine, chicken or beef broth
