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Sauce of olives




Sauce of olives


Explanation and ingredients:
200 gr. of deshuesadas olives manzanilla.
50 gr. of capers or capers, but they are but expensive.
onion the heart of one, rather small one.
extra virgin oil,
half glass of bird broth.
1/2 catavinos of odorous of sherry,
salt and pepper.

olives and the capers without mixing sour crudely with a knife.
the onion sours very finely.
the frying pan with the oil is covered, the onion lies down and it whitens to average fire; when this transparency, the olives are gotten up, are fried lightly to average fire and, after a pair of minutes or three removing frequently, the capers add themselves. it is let cook everything - but that to fry during a pair of minutes but, removing almost continuously.
the odorous one is warmed up putting it in a dipper to serve on the flame; when this very hot, rises the fire of the frying pan to the maximum, is expected seconds, the odorous one is spilled on this and it is flamed is not as successful as with a brandy, that for being of greater degree it is of but easy combustion,… but leaves a next flavor but to the olive, and it does not matter either that it goes out before; already extinguished, a little is even left but the strong fire so that the alcohol evaporates,… and gets up the broth. another fervor of hardly a minute or less, so that it evaporates, and… to the crushing machine. one goes soon through the Chinese or a strainer,… and is a species from greenish cream, very pretty, enormously flavorful, that almost most probably did not need salt but a blow pepper and, if there is to clarify it,… a little but broth and a slight fervor.
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