RECIPE

RACE TO BASQUE

• INGREDIENTS FOR 4 PEOPLE :

rice, 2 cups
chicken livers, 100 grams
ham, 100 grams
frozen peas, 100 grams
egg, 2 units
beef broth, 4 cups
salt, as desired
chicken breast, 300 grams
pork tenderloin, 200 g
pepper, 2 units
choicer pepper, 2 units
Garlic, 3 units
olive oil, 6 tablespoons
ground pepper to taste

• DEVELOPMENT:

Put the eggs in a saucepan, cover with water and cook about 10 minutes. Cool them, peel and set aside. Chop on a wooden board livers, breast, tenderloin or lean pork. Open one side choicer peppers and put them in soak for a while to remove the seeds and tails.

Then peel and chop garlic, heat the oil in a clay pot on the fire and frying. Add all the chopped meat and chopped ham also, fry all together until it begins to brown. Move often with a spatula or a wooden spoon.

Then, add peas to the pan and sliced peppers choicer, stir well and add rice. Sauté all a bit until the rice begins to be transparent and drizzle with the broth hot. Season with salt and pepper.

Cook rice over medium heat for ten minutes, put the pan in hot oven and cook until it dries and is ready. Allow rice to stand for five minutes and decorate the surface with sliced boiled eggs and sliced peppers. Serve in the same pot.