big sausage-like piece, taking care the prunes don't get away from the inside
and tie with a butcher's string. Place the meat, the carrots, the onion, the olive
oil, and the wine used with the prunes in a roasting pan and move it to a
preheated oven to (200ºC (390ºF). Turn the meat from time to time and wet it
with the surrounding sauce.
When you think the meat is done, untie it and reserve it in the oven (now turned
off), collect the sauce, and the veggies, and put it all in saucepan with the golf
ball of butter, the beef extract, the flour, and some more wine if the amount of
sauce seems to be short for the amount of meat. Bring the ingredients to a boil
and reduce a bit. What is left to do now is to process the sauce with the
veggies, strain it, and boil to reduce. Accompany the meat with the zucchini
sautéed.
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Peppers stuffed with Meat (Pimientos rellenos de carne) (53)

Six servings: 6 medium sized red peppers (12 small ones); 150 g ground pork
meat; 150 g ground veal meat, 2 medium-sized onions; 10 fresh mushrooms,
cut into small dice (canned mushrooms are OK, too); oil, salt and black pepper.
Preparation: Fry the onion in a casserole with olive oil and a pinch of salt on a
mild fire for 5-8 minutes, and then add the mushrooms. Salt and pepper the
meats, add them to the casserole, give a stir to mix it all, and let it simmer until
55