Ensalada conventual Novohispana de col morado, manzana a las especias y vino blanco

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Ensalada conventual Novohispana de col morado, manzana a las especias y vino blanco. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can cook Ensalada conventual Novohispana de col morado, manzana a las especias y vino blanco using 5 ingredients and 4 steps. Here is how you cook it.

Guarnición que refleja la cultura y suntuosidad de la vida novohispana con su sincretismo, opulencia y estatus, usando especias exóticas, donde verduras, especias, licores y muchos ingredientes de los cuatro continentes llegados a San Blas, Acapulco, Campeche o Veracruz. Se disfrutaban en Saraos y tertulias, también para los altares, festividades donde los rosarios, triduos o novenarios eran parte del festín que ofrecía la anfitriona .

Ingredients and spices that need to be Take to make Ensalada conventual Novohispana de col morado, manzana a las especias y vino blanco:

1. 1 col morada finamente picada en juliana, desflema en agua, sal, piloncillo y un chorrito de vinagre, escurrida
2. 3 manzanas descorazonadas cortadas en gajos, las dejamos en agua fría y vinagre para que no se oxiden, escurrida
3. Poco Clavo, pimienta, canela, comino, ralladura de nuez moscada, semillas de anís, cardamomo y sal rosa o de mar, molidas
4. Mantequilla aromatizada con hinojo
5. 1 vasito vino blanco

Instructions to make to make Ensalada conventual Novohispana de col morado, manzana a las especias y vino blanco

1. Se pone la mantequilla en una cazuela, cuando esté caliente ponemos a freír el repollo a fuego medio durante 20 minutos.
2. Ya blando agregamos sal y las especias que serán dos o tres granitos, seguimos cocinando a fuego medio por 5 minutos más.
3. Ahora agregamos la manzana y el vino blanco, dejamos hervir tapada la cazuela por 5 minutos. Sacamos del fuego y ponemos en un platón.
4. Para dar más nutrientes podemos agregar amaranto y chía.

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