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Cristina
Captain's dinner with capuchin and minced meat
Young capuchins with onions, butter, cauliflower, bacon, chopped, piccalily and pickles.
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Ingredients
Directions
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Cut the onions into half rings. Heat the butter in a frying pan and fry the onions over medium heat for 20 minutes. Scoop frequently.
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Meanwhile, distribute the cauliflower in the same florets and cook for 10 minutes in a large pan of water. Drain and put into a bowl.
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In the meantime, heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat. Add the minced meat and cook for another 5 minutes.
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Put the capuchin into a sieve, rinse under cold running water and let it drain. Add to the mince and the bacon and heat for 3 min.
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Season with pepper and salt.
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Spoon the capuchin-minced mixture into a separate bowl.
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Put the fried onions, piccalilli, pickles and feast onions all in separate bowls and serve with the capuchins and cauliflower.
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Nutrition
570Calories
Sodium0% DV1.000mg
Fat51% DV33g
Protein68% DV34g
Carbs9% DV27g
Fiber52% DV13g
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