Ingredienti
- Minced meat250 grams
- Potatoes6 pieces
Coriandolo1 teaspoon
Cipolla1 piece
Piselli Verdi400 grams
Farina1 tablespoon
Concentrato di pomodoro2 tablespoons
Melassa di melograno2 tablespoons
Olio d'oliva2 tablespoons
Cumino1 teaspoon
Pepe nero1 teaspoon
Sale0
Acqua2 cups
Passi
- 1
Peel the potatoes and hollow them out in the middle, making holes on their sides with a knife. Place them in a pot with water and put them on the fire to boil partially.
10 minUtensili necessari:
Coltello
Pentola - 2
To prepare the filling, finely chop the onion and place it with the minced meat in a non-stick bowl with some water until the meat is cooked, then sauté it a little on the fire after the bowl is dry from water.
10 minUtensili necessari:🍳Non-stick bowl - 3
Add the peas, cumin, coriander, black pepper, and salt to the mixture.
5 min - 4
Remove the potatoes from the fire and let them cool slightly, then stuff them with the previous filling.
5 min - 5
In a pot on the fire, add olive oil and sauté the stuffed potatoes, then arrange them in a pot or tagine.
10 min - 6
To make the sauce, in a bowl, combine the tomato paste with two cups of water, add the pomegranate molasses and a tablespoon of flour to thicken the sauce, then add salt and spices to taste.
10 min - 7
Pour the sauce over the potatoes and place them in the oven until cooked.
10 min
Fatti nutrizionali
Coriandoloper 100gCipollaper 100gPiselli Verdiper 100gFarinaper 100gConcentrato di pomodoroper 100gMelassa di melogranoper 100gOlio d'olivaper 100gCuminoper 100gPepe neroper 100gSaleper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.