Estofado Con Ciruelas Y Pinones Recipe
Ingredients
1 Estofado recipe
1/2 lb. dried prunes
1/2 cup pine nuts
Directions
Prepare estofado as directed in preceding recipe.
A half hour before serving, put prunes to boil in enough water to cover.
Remove and strain when tender.
Fifteen minutes before serving, boil pine nuts in water to cover in a separate saucepan.
Drain and add pine nuts and prunes to estofado.
The prunes are added only at the last moment to avoid oversweetening the sauce; the pine nuts are added just before serving in order to preserve their whiteness.
A half hour before serving, put prunes to boil in enough water to cover.
Remove and strain when tender.
Fifteen minutes before serving, boil pine nuts in water to cover in a separate saucepan.
Drain and add pine nuts and prunes to estofado.
The prunes are added only at the last moment to avoid oversweetening the sauce; the pine nuts are added just before serving in order to preserve their whiteness.
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