Mallorcan Sobrasada
: Main course | : 4 | : low
600g of peeled, sliced potatoes 600g of sliced aubergines 500g of diced green peppers 400g of sliced courgettes 400g of peeled, chopped tomatoes 150g of finely sliced Mallorcan sobrasada 2 cloves of garlic Half a litre of olive oil and salt to season
Warm the oil in a frying pan. Season the potatoes, aubergines, courgettes and peppers separately with a little salt. Fry the potatoes first, followed by the courgettes, then the aubergines and finally the peppers. Put the four ingredients in a clay baking dish as follows: first the potatoes, then half the sliced sobrasada, then the courgettes and the aubergines, then the rest of the sobrasada, and finally the peppers. Pour away most of the oil that is left in the frying pan and fry the garlic in the remaining oil, adding the chopped tomatoes soon after. Season with a little salt and pepper and leave to cook for about seven minutes. Pour the sauce onto the vegetables in the baking dish and serve
Tumbet with Sobrassada de Mallorca - Recipes - Gastronomy - Balearic Islands - Agrifoodstuffs, designations of origin and Balearic gastronomy
Toni Pinya Florit
C. de Cuba, 2 baixos (Palma)
Tel: 971 256 184
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