Biscayne sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Purple onion from Zalla
0.5 kg
Chorizo pepper
6.0 ud
Small golden apple
0.075 kg
Bread
12.5 g
Table salt
1.0 g
Extra virgin olive oil
0.025 l
White stock
0.5 l
Elaboration
- Sauté the red onion with some olive oil (you can also use white onion or mix both types) until it is softened.
- Add the previously rehydrated choricero peppers. In order to rehydrate them, remove the seeds and soak them in plenty of cold water for about 24 hours or blanch them 3 or 4 times, bringing them to a boil every time you change the water.
- Add a chopped apple and sauté it.
- Pour a little bit of fumet or clear broth (depending on what you are going to use the sauce for) and thicken with some toasted bread.
- Allow to cook for a few minutes.
- Puree, sift and boil the sauce once again.
- Check the seasoning and the thickness.
Nutritional information (1 portion)
Energy
140.36
kcal
Carbohydrates
15.37
g
Proteins
4.4
g
Lipids
6.02
g
Fiber
4.59
g
Saturates
0.83
g
Monounsaturated fatty acids
3.48
g
Polyunsaturated fatty acids
0.76
g
Cholesterol
0.0
mg
Calcium
188.11
mg
Iron
1.28
mg
Zinc
0.41
mg
Vitamin A
129.36
ug
Vitamin C
42.52
g
Folic acid
96.31
ug
Salt (Sodium)
2931.4
mg
Sugars
9.25
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed