Capelete with Tomato Sauce and Chicken + Vegetables + Photos
Ingredients:
800 grs. of chicken in small cubes or ground
1 kg of fresh caplet, filled with cheese or to taste
Homemade Tomato Sauce::
1 liter of homemade or industrialized tomato sauce
If using industrialized dilute with 1 ½ liter of water. to the fire with a medium carrot or with a spoon of (soup) of sugar, until reducing to ½ liter.
Some people use 1 teaspoon of baking soda instead of sugar or carrot.
Notice:
I do not use. I do not like it.
Vegetables:
300 grs. of white Shimeji mushrooms, stem prominence, not very small pieces, which it adds in the sauce
2 large chopped onions
2 stalks of celery scraped and thinly sliced
1 garlic only white portion cut into thin slices
1 cup (tea) parsley with minced stem
1 cup grated or finely chopped carrot (optional)
½ cup of soybean or corn oil
1 tablespoon fresh grated ginger
1or ½ fingered unpeeled finger pepper.
Other Ingredients:
100 grs. of cheese grated in thick drain
Way of preparing:
In a large saucepan, place the oil onion, the celery, the garlic, fry until the onion is transparent, add the chicken to pieces or ground, frying and stirring always.
Then pour the tomato sauce, leave on the fire until all the ingredients are cooked and the sauce thick, then add the shimeji, leave over 5'minutes ..
When finished, sprinkle the parsley with the minced stems.
Cooking Mode the Capelete:
In a large pot put five (5) liters of water with a wire of oil and a pinch of salt.
As soon as the water boiled, pour the caplets a little at a time, when it boiled again count from 5 'to 8 minutes. Try it, test to see if it is cooked, do not overcook it, which spoils the appearance and taste.
If you do not have the pot to cook noodles, carefully pour the caplets in a pasta rack.
If it passed the point immediately pour cold water to stop the cooking.
note:
If you like you can use chopped or grated vegetables to taste.
If you do not have the shimeji, place the mushroom paris or until canned washed and chopped.
Can swap the mushrooms by artichokes, or asparagus, background can also put all together.
You can put frozen peas or peas.
If frozen, throw in boiling water until boiling again, count 1 'minutes, pour ice water over top to stop cooking.
Serving Mode:
Put the caplets in the sauce and bring to a boil.
Serve in a deep dish about 20 to 25 small capeletes per person, very hot with two sauce shells, on top sprinkle a lot of grated cheese, oregano and chopped parsley.
Side dish:
Roasted meat of panela with escarole salad chopped cherry tomatoes grated carrot, and chopped onion ..
Input:
You can serve other salads.
Sweet dessert of c ompota of fig,
Ingredients:
800 grs. of chicken in small cubes or ground
1 kg of fresh caplet, filled with cheese or to taste
Homemade Tomato Sauce::
1 liter of homemade or industrialized tomato sauce
If using industrialized dilute with 1 ½ liter of water. to the fire with a medium carrot or with a spoon of (soup) of sugar, until reducing to ½ liter.
Some people use 1 teaspoon of baking soda instead of sugar or carrot.
Notice:
I do not use. I do not like it.
Vegetables:
300 grs. of white Shimeji mushrooms, stem prominence, not very small pieces, which it adds in the sauce
2 large chopped onions
2 stalks of celery scraped and thinly sliced
1 garlic only white portion cut into thin slices
1 cup (tea) parsley with minced stem
1 cup grated or finely chopped carrot (optional)
½ cup of soybean or corn oil
1 tablespoon fresh grated ginger
1or ½ fingered unpeeled finger pepper.
Other Ingredients:
100 grs. of cheese grated in thick drain
Way of preparing:
In a large saucepan, place the oil onion, the celery, the garlic, fry until the onion is transparent, add the chicken to pieces or ground, frying and stirring always.
Then pour the tomato sauce, leave on the fire until all the ingredients are cooked and the sauce thick, then add the shimeji, leave over 5'minutes ..
When finished, sprinkle the parsley with the minced stems.
Cooking Mode the Capelete:
In a large pot put five (5) liters of water with a wire of oil and a pinch of salt.
As soon as the water boiled, pour the caplets a little at a time, when it boiled again count from 5 'to 8 minutes. Try it, test to see if it is cooked, do not overcook it, which spoils the appearance and taste.
If you do not have the pot to cook noodles, carefully pour the caplets in a pasta rack.
If it passed the point immediately pour cold water to stop the cooking.
note:
If you like you can use chopped or grated vegetables to taste.
If you do not have the shimeji, place the mushroom paris or until canned washed and chopped.
Can swap the mushrooms by artichokes, or asparagus, background can also put all together.
You can put frozen peas or peas.
If frozen, throw in boiling water until boiling again, count 1 'minutes, pour ice water over top to stop cooking.
Serving Mode:
Put the caplets in the sauce and bring to a boil.
Serve in a deep dish about 20 to 25 small capeletes per person, very hot with two sauce shells, on top sprinkle a lot of grated cheese, oregano and chopped parsley.
Side dish:
Roasted meat of panela with escarole salad chopped cherry tomatoes grated carrot, and chopped onion ..
Input:
You can serve other salads.
Sweet dessert of c ompota of fig,
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