Stews and Ragouts in general by Carlos Mirasierras
olive oil
salt and pepper
brandy
flour
Preparation:
Peel 2 apples and cut them into brunoise. Peel the remaining apple and cut it into
wedges. Chop the onion finely, and sauté it in some olive oil for 10 minutes together
with the apple brunoise. Crumb the bread and dip in orange juice. Add the previously
fried ingredients and mix it all. Season the fillets and fill them with the mixture. Roll
them up and fasten with chopsticks. Brown them in oil along with apple wedges,
sprinkle a little flour and flambé with brandy. Add a little chicken stock and cook a few
minutes. Serve the rolls cut into 2 or 3 pieces, and garnished with the apple wedges.
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Stewed Pork Ribs with Potatoes.............................Code34

Ingredients for 4 people:
600 g spare rib
500 g potatoes
laurel
1 cup dry white wine
1 onion, finely chopped
3 garlic cloves, finely chopped
oregano
olive oil
salt
pepper

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