Pavruna (italy)
From Casserole Favorites Of Home Economic Teachers.
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A historical recipe
Casserole Favorites Of Home Economic Teachers.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 med.
- onion, coarsely chopped Va c .
- butter 3 med.
- extra ripe tomatoes, peeled and cut up 4-6 med.
- potatoes, diced 3-4 red sweet peppers, diced V 2 t.
- salt Brown onion in butter in a skillet with tight fitting cover.
- Add tomatoes;
- cover and simmer until consistence of puree.
- Flaten tomatoes to hasten cooking.
- Add a little water if mixture becomes dry.
- Add potatoes and mix.
- Cover tightly and simmer until potatoes are nearly tender.
- Add peppers and continue cooking until both potatoes and peppers are tender;
- season.
- Serve hot or warm.
- Yield: 4 servings.
- Martha J.
- Barocco, Elkland Joint School
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler