Maimones with fennel recipe

Desserts

This recipe for maimones with fennels that I present to you today, is a typical dish from the Almanzora basin and the Alpujarra of Almeria. It is a winter food, cold climates, a food that comforts and warms the body.

The maimones are made, depending on the season, with broad beans, artichokes, asparagus or fennel, as I have done today. Of course, the maimones are great for a touch of spice.

Ingredients for 4 people.

1 green pepper, 1 small onion, 120 gr. chorizo ​​(it is very important that the chorizo ​​be of excellent quality, in fine casing if possible and very tasty, if you like, spicy), 1 ripe tomato, the green part of a fennel bulb (or a bunch of wild fennel) , 2 potatoes good to cook (generally white meat), 1 teaspoon of paprika, 2 handfuls (more or less 100 gr.) Of flour, extra virgin olive oil (EVOO), 2 tablespoons of chopped parsley and salt.

Elaboration.

In a casserole, if possible made of clay, with a trickle of EVOO, fry the chopped pepper, add the chopped onion, the sliced ​​chorizo ​​and, finally, the grated tomato, make everything dizzy.

Add the chopped fennels and paprika, water with water (until it covers it) and let it start to boil, at which point we add the chopped potatoes and salt, let it cook for 15 minutes.

Sprinkle with the flour while continuing to stir, until you get a sauce texture, let it cook, stirring often to avoid sticking, 5 minutes, sprinkle with the chopped parsley and eat.

Difficulty: Medium

Preparation time: 30 minutes

Tasting.

This recipe for maimones with fennels is eaten with a spoon and with wine, if you like spicy you can add a chilli in the sauce, or then, each one on your plate, add a splash of hot sauce, or a tablespoon of paprika spicy (when we put the sweet).

It is an endearing recipe that fills the kitchen with a super appetizing aroma, a simple and inexpensive recipe, while being comfortable and homely, one of my favorites.

I recommend it, if you discover it, it will probably become part of your diet forever. It is one of the best and oldest recipes, of our gastronomy, a true gem.

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