US EditionVery Rich Green picaña with Papines and Baked Cabbages
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INGREDIENTS 1 picaña 2 green onions 1 onion 1 cup white wine Milk cream 300 gr of papines 300 gr of brussel cabbages 1 onion purple 200 gr of chauchas Minced parsley chopped garlic Myel Lemon juice PROCEDURE Cut the pica into churrascos, on a disc or skillet and brown the meat on both sides. Remove, sauté the greenish white, the onion cut into brunoise, add the green of finely chopped green, and deglaze with white wine. Link the sauce with starc…
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