  MIROS DE RIBEIRA CRIANZA 2003 REDSPAIN
FRANCELINE SIMPLISSIME MEDITERRANEA |
| Method |  Preparation : 20 mn
Cooking : 25 mn
Boil the potatoes in water with the thyme, rosemary and bay leaves.
Cut one courgette and one aubergine in very thin slices on the length and disgorge with salt. Brown the slices in a pan until golden. Set aside.
Sauté the slices of pork shoulder and chorizo and set aside.
Chop up the remaining vegetables. Gently fry the onions and garlic in a little olive oil, then add the remaining courgettes green and yellow, the red pepper and the aubergine. Season with salt and pepper.
Add the tomatoes and allow to reduce at a very low temperature for 20 minutes.
To serve, cut the potatoes into slices. Thread a kebab skewer with alternating slices of potato, chorizo, pork shoulder, aubergine slices and courgette slices. Accompany with the vegetable and tomato sauce. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 16 - 18 °C |
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|  | |  | | CHRISTINE CASTEL |  | CUISINOPHILISTE
CUISINIERE GOURMET
PHARMACIEN
FRANCE
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| | | | INGREDIENTSPour 4 personnes
- 4 pommes de terre Franceline
- 20 tranches fines de chorizo
- 8 tranches très fines de lard
- 2 Courgettes vertes
- 1 courgette jaune
- 2 petites aubergines
- 1 poivron rouge
- 3 tomates bien mûres
- 2 oignons
- 2 gousses d'ail
- 1 branche de thym, de romarin
- 2 feuilles de laurier
- Huile d'olive
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