Ropa vieja

Ropa vieja

This recipe is made with leftover meat from the stew and is exemplary of what we call "cooking of use", that is, transforming good leftovers into a novel preparation.

1. Peel the aubergine and cut it into slices, putting them on a plate with a little salt for half an hour to make them sweat. After this time, wash and dry with a cloth.
2. Fry the aubergines and remove them and set aside on a separate plate.
3. When all the aubergines have been fried and in the same extra virgin olive oil Peña de Baena, add a clove of garlic, a green pepper, and half an onion cut into rings.
4. When it is halfway browned, add tomatoes cut into wheels and let everything fry. At this point, add half a tablespoon of flour and a little ground paprika.
5. Mix everything together a bit, then add the glass of broth from the pot or water and let it boil for a little while.
6. Strain the sauce through a masher or a fine sieve and season it with ground pepper, cloves, and saffron. Pour into a saucepan.
7. Add the meat and let it simmer to absorb the flavor of the sauce.
8. Serve with the fried aubergines and if desired, accompany with some strips of fried green peppers.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5