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- Potatoes4 unit(s)
- Italian Zucchini1/2 unit(s)
- Carrot1 unit(s)
- Butter or margarine150 g
- Onion1 unit(s)
- Green smell1 cup
- Chopped Garlic5 unit(s)
- Sour cream1 unit(s)
- Basil (leaves)3 unit(s)
- Water500 ml
- Salt and black pepper to taste
- We start here by peeling and cutting the potatoes, carrots, zucchini, onions, garlic cloves and parsley — here you don't need precise cuts as we will process everything at the end!
- Once chopped, in a large pan: heat 1/3 of the butter/margarine, then add the chopped onion, basil leaves and two pinches of salt and sauté until almost golden. At that moment add the minced garlic and sauté until the onion and garlic are golden.
- Now add a pinch of black pepper, a little more salt, the zucchini and the carrot, sauté. At that moment, when the zucchini and carrot are being sautéed at the same time, they are also being cooked, using the fat that is in the pan together with the water that sweated from the onion, but if necessary, add a little water.
- After this brief sautéing, add the potatoes, another 1/3 of butter/margarine and a little more salt (don't worry! it won't be salty, we're salting little by little to build the flavor of our broth, and we also have to remember that the potatoes love salt), sauté the potatoes a little like we did with the carrots and zucchini and after sautéing, cover all the ingredients in the pan with water and let it cook and add a little more salt, here you can leave it on low heat . (As we add salt, we have to try to see that we don't use too much salt. Remember that!). Now let it cook and cook very well! Don't forget to stir it every now and then to make sure it's not sticking to the bottom of the pan, and also so that all the flavors line up.
- After cooking the ingredients, it's time to use anything that helps us to squeeze all the ingredients, but I used the mixer. Turn off the heat and, inside the pan, mix until it becomes a broth, at this time we can add more water to regulate how creamy you want your broth. And that's when we add the last 1/3 of butter/margarine and the cream. We will mix it with a spoon (wooden) in order to incorporate the cream into our broth.
- *obs* It's really worth it... When serving: put the broth in the dishes of your choice, place 1 tablespoon of curd cheese in the center and grate a little (or a lot) half-cured cheese over all of it..... . And ready! Here is our wonderful Caldo Manhoso.