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Ingredientes
- 1/2 c. extra virgin olive oil plus
- 1 Tbsp. extra virgin olive oil divided
- 5 x garlic cloves - (to 6)
- 1 x onion diced
- 1 slc French baguette, 2" thick cut in cubes
- 1/3 lb blanched whole almonds
- Â Â Salt to taste
- Â Â Water if needed
- 2 lb pork shoulder cut in cubes
- 1 c. white wine
- 1/4 tsp freshly-grnd black pepper
- 1/2 tsp grnd saffron
- Â Â Flour if needed
Direcciones
- Heat 1 Tbsp. of extra virgin olive oil in a skillet over medium heat. (In Spain, they use a clay flameproof casserole dish instead of a skillet.) Add in the garlic, onion, bread and almonds. Cook till golden, stirring often to avoid burning, about 8 to 10 min. Remove from the skillet.
- Place the almond mix in a blender, add in a dash of salt and 1/2 to 1 c. of water, if necessary, to facilitate blending. Blend till smooth. The mix should pour well, but not be too liquid. Set aside.
- Heat the remaining 1/2 c. of oil in a skillet over medium-high heat. Add in the pork and cook, stirring, till lightly browned, 6 to 8 min. Add in the wine, 1 tsp. of salt, the pepper and saffron. Bring to a boil and add in the almond mix. Simmer till the meat is tender, 15 to 20 min.
- If the sauce seems too thin, mix a tsp. of flour with a tsp. of cool water in a small bowl till smooth and add in to the skillet to thicken the sauce.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 378 | |
| Calories from Fat 259 | 69% |
| Total Fat 29.72g | 37% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 61mg | 3% |
| Potassium 420mg | 12% |
| Total Carbs 6.29g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.71g | 1% |
| Protein 17.94g | 29% |
