Choux farcis “ménagère” - (Col rellena “ama de casa")

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Choux farcis “ménagère” - (Col rellena “ama de casa"). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Choux farcis “ménagère” - (Col rellena “ama de casa") is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it's fast, it tastes delicious. Choux farcis “ménagère” - (Col rellena “ama de casa") is something that I have loved my entire life. They're fine and they look fantastic.

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To get started with this recipe, we must first prepare a few components. You can have Choux farcis “ménagère” - (Col rellena “ama de casa") using 15 ingredients and 12 steps. Here is how you can achieve it.

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Receta francesa.

Ingredients and spices that need to be Prepare to make Choux farcis “ménagère” - (Col rellena “ama de casa"):

1. 500 gr col blanca
2. 200 gr tocino
3. 500 ml fondo de res
4. 60 gr pan de caja
5. 4 huevo entero
6. 150 ml leche
7. 10 gr ajo
8. 15 gr perejil
9. 60 gr cebolla blanca
10. 120 gr carne de ternera molida (se sustituyó por carne de res)
11. 60 gr zanahoria
12. 60 gr apio
13. 5 gr laurel
14. 100 gr mantequilla
15. c/n hilo choricero

Instructions to make to make Choux farcis “ménagère” - (Col rellena “ama de casa")

1. Lava y desinfecta las hojas de col.
2. Pica el perejil y el ajo. Además corta las papas, las zanahorias, apio y tocino en bunoise.
3. Clarifica la mantequilla.
4. Corta el pan en cubos y remoja en leche.
5. Blanquea las hojas de col y reserva.
6. Saltea los vegetales con el ajo en 60 gr de mantequilla clarificada.
7. Agrega el tocino y la carne molida. Posteriormente sazona con sal y pimienta al gusto.
8. Agrega el pan y ligamos la mezcla con huevo. Sazona y agrega el perejil picado. Retira del fuego.
9. Rellena la col, bardear o lardear con el tocino y bridar.
10. Bracear la col con la hoja de laurel, unos tallos de apio y el fondo de res.
11. Sacar la col, reducir y colar la salsa. Espesar con beurre manie.
12. Glasear la col con la salsa y servir.

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