Recipe

Butifarras with onion, tomatoes and peppers

Name: Butifarras with onion, tomatoes and peppers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 fresh pork butifarras; ½ green pepper; 1 roasted red pepper; ½ onion; 12 cherry tomatoes (or 1 salad tomato cut into cubes); ¼ teaspoon of oregano; 1 tablespoon of olive oil; Salt, very little

Fresh pork butifarras browned in a casserole dish with onion, cherry tomatoes and juicy peppers. Ready in 20 minutes, ideal with white rice.

CiberCubaMay 3, 2019

CiberCuba

Preparation5 min
Cooking15 min
Total time20 min
Servings2-4 servings
DifficultyEasy

Spanish immigrants spread the consumption of butifarras throughout Latin America and the Caribbean. Although they are not very common in Cuban home cooking, during the Special Period we had a «twisted version» of the butifarra called Fricandol.

This is our recipe: simple, quick and full of flavor. If you find a fresh and tasty butifarra at the market, do not miss preparing it.

Method

Cut the onion and peppers into julienne. If you use salad tomato instead of cherry tomatoes, cut it into cubes.
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In a casserole dish, heat the olive oil over low heat.
Add the butifarras and, when they start to brown and release their juices, incorporate the onion, cherry tomatoes and peppers.
Mix well and let cook over medium heat until the butifarras are done. The vegetables will be very juicy with a slightly crunchy touch.
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Sprinkle a little oregano and, only if necessary, add very little salt.
Serve hot, placing the butifarras on top of the vegetables. Enjoy!
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