Curanto en olla
Shellfish, meat and potato cakes cooked in layers in one pot without water.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Scrub the shellfish through several changes of water and discard any that are already open.
Boil half the potatoes, mash them and work them with the flour and lard into firm chapalele cakes.
Line the bottom of the pot with two layers of cabbage leaves.
Lay the shellfish in as the first layer, add the wine and cover with more cabbage leaves.
Arrange the ribs, chicken, sausage and onion as the second layer and cover with leaves again.
Put the whole potatoes and the cakes on top, cover with leaves and close the lid tightly.
Cook over medium heat for an hour without opening it. Serve in layers, with the broth from the bottom in separate bowls.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Renzo Disi · CC BY-SA 2.0