Traditional recipes

Potarniche in the cauldron

Potarniche in the cauldron

I kept the meat marinated in the evening until the morning in the fridge, after which I washed it a little, put it in a cauldron, covered it with water, poured 100 ml of oil and let it simmer for about 90 minutes, filling from time to time with water.

I added the julienned onion and crushed garlic.

At the end I added 2 tablespoons of Mexican sauce (if you don't want it so spicy use version B), salt, pepper, finely chopped greens (parsley, thyme, sage and mint), Worcester sauce, let it simmer for another 2-3 minutes. big and READY!

I didn't make polenta out of laziness, but that's how one would have worked ........



pt. cook (because I don't know otherwise how to send a message: D): can the CATHED category be added as well?


Video: Puii de potarniche, Partridge chicks (October 2021).