Timbal de patatas y pisto con butifarra negra y blanca

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Timbal de patatas y pisto con butifarra negra y blanca. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Timbal de patatas y pisto con butifarra negra y blanca is one of the most favored of current trending foods in the world. It's easy, it's fast, it tastes yummy. It is enjoyed by millions every day. Timbal de patatas y pisto con butifarra negra y blanca is something that I have loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Timbal de patatas y pisto con butifarra negra y blanca, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Timbal de patatas y pisto con butifarra negra y blanca delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Timbal de patatas y pisto con butifarra negra y blanca is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can cook Timbal de patatas y pisto con butifarra negra y blanca using 13 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Timbal de patatas y pisto con butifarra negra y blanca:

1. 2 patatas medianas
2. 1 cebolla
3. 1/2 pimiento verde italiano
4. 1/4 pimiento rojo
5. 1/3 berenjena
6. 1/3 calabacín
7. 1 tomate
8. 1 c.s. tomate concentrado
9. 1/2 butifarra negra
10. 1/2 butifarra blanca
11. Reducción de Pedro Ximénez
12. 250 ml Pedro Ximénez
13. 300 ml fondo de ave

Steps to make to make Timbal de patatas y pisto con butifarra negra y blanca

1. Pelamos y cortamos las patatas en láminas finas con una mandolina y las ponemos en agua para que suelten el almidón mientras hacemos la receta.
2. Para la reducción, ponemos el vino en un cazo a fuego fuerte. Cuando se reduzca a la mitad, añadimos el fondo y dejamos que se reduzca a demiglace. Si veis que no os quedais con cantidad suficiente y no espesa, podéis ir añadiendo harina de maíz disuelta en agua hasta que espese.
3. Cortamos la cebolla y los pimientos en mirepoix y lo sofreímos a fuego medio.
4. Cuando estén un poco pochados pero aún tengan textura, añadimos la berenjena y el calabacín a daditos de 0, 5cm.
5. Sofreimoa unos 5 o 10 minutos y añadimos el tomate pelado y a daditos, el concentrado de tomate y las butifarras sin piel también a daditos. Removemos bien, ahora bajamos el fuego a mínimo, tapamos y dejamos cocer removiendo de vez en cuando hasta que tenga la textura que nos guste. No ha de quedar líquido del tomate. Salpimentamos al gusto. Podéis añadir aquí también si queréis alguna hierba aromáticas o especia.
6. Las freímos en abundante aceite las patatas bien escurridas y secas. Las reservamos en papel absorbente.
7. Cogemos un aro metálico, ponemos una base de patatas salpimentadas, encima una de pisto y presionamos. Acabamos con la reducción por encima. Yo he añadido un punto crunchi añadiendo cebolla crujiente.
8. 

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So that is going to wrap this up for this special food Simple Way to Make Speedy Timbal de patatas y pisto con butifarra negra y blanca. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!