Pitu de caleya con arbeyinos patatas

Go to Image Pitu de caleya with arbeyinos potatoes

- Pitu de caleya
- Onion
- Red and green peppers
- Garlic
- White wine
- Brandy
- Roasted red pepper
- Chicken stock
- Oil
- Salt
- Patatinos

The day before, cut the pitu into chunks, cutting it into pieces without breaking the bones. Marinate it with garlic and leave it to rest in the fridge. The next day, salt it and seal it in a frying pan with a little oil.

In a separate pan, poach the vegetables cut into brunoise and add the sealed pieces of pitu. Add white wine, brandy and chicken stock and cook until the pitu is tender (approximately 3 hours).

Finally, present it with potatoes and roasted red pepper.

Que el pitu sea de alimentación natural. A poder ser de más de 4 kg.