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Patatas a la importancia Provincia Ingredients (for 4 persons) - 1 kg of potatoes. - 100 gr of flour. - 2 eggs. - 2 glasses of olive oil. - 1 onion, chopped. - 4 cloves of garlic, chopped. - 1 glass of white wine. - 2 tablespoons of chopped parsley. - 3 dl of vegetable broth. - Salt and pepper. Preparation method Peel and cut the potatoes into thick slices. Season and coat them with flour and eggs. Heat a glass and a half of oil and fry them over medium heat for about two minutes per side. Once fried, save them. In a pot heat the remaining half glass of oil and fry gently the half garlic. Once browned, add the onion and fry gently over medium heat about fifteen minutes. Add the white wine and the vegetable broth and let it simmer about five minutes. Add the potatoes and cook over low heat for ten minutes. Make a sauce with the remaining two cloves of garlic and parsley, and add it to the potatoes, boiling it three minutes.
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Potrebno je za 4 osobe: 1 kg ribe (pomešajte nekoliko vrsta), 2 glavice crnog luka, 1 manja glavica komorača, 1 šargarepa, 5 čena belog luka, veza začinskih trava, 1 kašika paradajz sosa, 12 kriški baget hleba, 10 kašika maslinovog ulja, 1/2 kašičice ljute paprike, prstohvat šafrana, so i biber. Priprema: Očistite i operite ribe i narežite ih na manje komade. Očistite i sitno iseckajte crni i 3 čena belog luka. Zagrejte 5 kašika maslinovog ulja i kratko propržite komade ribe sa lukom. Dodajte komorač, šargarepu, začinske trave, paradajz sos, šafran i ljutu papriku. Posolite i pobiberite, prelijte sa 1,5 l kipuće vode i kuvajte na umerenoj temperaturi oko 60 minuta. Na kraju izmiksirajte i procedite čorbu. U maloj činiji pomešajte 5 kašika ulja, so, biber i 2 čena seckanog belog luka. Tostirajte hleb i premažite ga mešavinom ulja i belog luka.