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CHILINDRON PEPPERS Chef José Abel Ortíz

 
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INGREDIENTS

1 RED PEPPER.
1 ORANGE PEPPER.
1 YELLOW PEPPER.

1 ONION.
2 GARLIC CLOVE.
1 SPOON OF OLIVE OIL.
200 GRS. OF SERRANO HAM
½ KG. OF PASTA PASTRY.
4 EGGS.
1 CUP OF FLOUR.
1 SPOON OF PAPRIKA (RED POWDER PEPPER)
2 SPOON OF OLIVE OIL.

 
 
 
PIMIENTOS AL CHILINDRON
 

PREPARATION

 

• Cut the peppers in strips, the onion in “half-moon” shape and the garlic in small pieces.
• Cut the serrano ham in strips too.
• Stir-fry the above with olive oil for 10 minutes. Set off the fire and repose.
• Aside, Flour a plain surface and stretch the pastry pasta using a roller

 
 
 

• Cut in 1 cm thick rectangles. Varnish with an egg yolk and put them on a tray. Bake at 180 degrees for 15 minutes.
• Once baked, cut them in half and fill with the pepper and ham mixture.