Chopitos with roasted vegetables with natural juices
Ingredients
  • 1.5 Lb Clean Chopitos
  • 8 Green onions
  • 3 Red Peppers
  • 4 Kanabec Potato
  • 3 Very tender small eggplants, “Italian eggplant”
  • Juice from roasting a/n
  • Extra virgin olive oil a/n
  • Balsamic vinegar reduction a/n
  • Coarse salt a/n
  • Fresh herbs
  • gelespesa or xantana gum
Directions

Clean the chopitos and set aside. Roast the potatoes wrapped in aluminum foil in the oven. Roast the peppers and eggplant directly on the burner. Once they are superficially burned wrapped in newspaper paper and let them cool off.

The green onions can be cook on the flat grill or on the grill

Peel the eggplant, remove the pulp and make a puree with olive oil. Peel the red pepper and put aside. Put aside all the cooking liquids.

Peel the potato and mash with fork, olive oil and salt.

Finally give body to the cooking liquids with xantana gum or gelatin sheets.

Cook the chopitos in a very hot flat grill.

On a plate put the fork mashed potatos, the different roasted vegetables and the chopitos. You can finish the dish with parsley oil.

Chopitos with roasted vegetables with natural juices
Ingredients
  • 1.5 Lb Clean Chopitos
  • 8 Green onions
  • 3 Red Peppers
  • 4 Kanabec Potato
  • 3 Very tender small eggplants, “Italian eggplant”
  • Juice from roasting a/n
  • Extra virgin olive oil a/n
  • Balsamic vinegar reduction a/n
  • Coarse salt a/n
  • Fresh herbs
  • gelespesa or xantana gum
Directions

Clean the chopitos and set aside. Roast the potatoes wrapped in aluminum foil in the oven. Roast the peppers and eggplant directly on the burner. Once they are superficially burned wrapped in newspaper paper and let them cool off.

The green onions can be cook on the flat grill or on the grill

Peel the eggplant, remove the pulp and make a puree with olive oil. Peel the red pepper and put aside. Put aside all the cooking liquids.

Peel the potato and mash with fork, olive oil and salt.

Finally give body to the cooking liquids with xantana gum or gelatin sheets.

Cook the chopitos in a very hot flat grill.

On a plate put the fork mashed potatos, the different roasted vegetables and the chopitos. You can finish the dish with parsley oil.

Chopitos with roasted vegetables with natural juices
Ingredients
  • 1.5 Lb Clean Chopitos
  • 8 Green onions
  • 3 Red Peppers
  • 4 Kanabec Potato
  • 3 Very tender small eggplants, “Italian eggplant”
  • Juice from roasting a/n
  • Extra virgin olive oil a/n
  • Balsamic vinegar reduction a/n
  • Coarse salt a/n
  • Fresh herbs
  • gelespesa or xantana gum
Directions

Clean the chopitos and set aside. Roast the potatoes wrapped in aluminum foil in the oven. Roast the peppers and eggplant directly on the burner. Once they are superficially burned wrapped in newspaper paper and let them cool off.

The green onions can be cook on the flat grill or on the grill

Peel the eggplant, remove the pulp and make a puree with olive oil. Peel the red pepper and put aside. Put aside all the cooking liquids.

Peel the potato and mash with fork, olive oil and salt.

Finally give body to the cooking liquids with xantana gum or gelatin sheets.

Cook the chopitos in a very hot flat grill.

On a plate put the fork mashed potatos, the different roasted vegetables and the chopitos. You can finish the dish with parsley oil.