BAJOQUES FARCIDES
Santiago Frances Ferrandiz MBA’22 Spain
Ingredients:
Instructions:
4 big Red peppers (1 pepper per person)
1. Cut the onion as small as possible.
250 grams of Rice
2. Cut the meat into small cubes.
1 Spanish onion
3. Grate the tomatoes and put them in a bowl.
500gr of Red tomatoes
4. Cut the garlic into slices.
200 gr of Lean pork
5. Cut the upper part of the peppers, reserving the top part to cover them when we fill them with rice. Remove the seeds from the lid and the inside of the pepper.
250 gr Pork belly 2 cloves of Garlic 15-20 Saffron stamens 25 milliliters of Olive oil 1 teaspoon of Salt
6. Take a frying pan, add the oil (add more if you see it’s necessary) fry the onion over medium heat, and when 10 minutes have passed, add the meat. Once the meat has been cooked, when it starts to brown, add the tomato, together with the garlic and saffron, after 3 minutes frying altogether, add the rice. Leave the mixture cooking for 3 minutes and then turn off the heat. 7. Take the red peppers and fill them with the previous mixture until they are about halfway through the pepper, about 60%. While we fill them, we will leave them vertically. Once they are filled, wrap them in oven paper and then in aluminum foil. Once wrapped, we will leave them on a baking tray. 8. Preheat the oven 15 minutes 200 degrees Celsius. Put the peppers in the oven at 200º and leave them for 45 minutes, after this time lower the oven to 150 degrees Celsius and leave them another 45 minutes. After that time, we can take out the peppers, remove the aluminum foil and the oven paper, and serve a pepper per person.
SPECIAL NOTE: This recipe is originally from my hometown in Spain.
#BabsonInternationalDinner
8
