Francesca Recipe

ByFoodsDiary Staff

If you are looking for a special dish for Easter this recipe is for you. Learn how to make Francesca, a typical dish of Ecuadorian cuisine that is served mainly on these dates. Surprise everyone with a new and different recipe and get away from the clichés with the recipes for Easter. Let’s do it!

Ingredients to make Francesca:

  • 500 grams of dried cod
  • 1 teaspoon of oil
  • 6 units of boiled egg
  • 20 grams of Garlic
  • 300 grams of peanut
  • 50 grams of Choco
  • 50 grams of peas
  • 50 grams of samba
  • 50 grams of Cabbage
  • 50 grams of Chickpea
  • 50 grams of red beans
  • 1 pinch of salt and pepper
  • 1 handful of chili strips
  • 2 liters of milk
  • 200 grams of fresh cheese
  • 200 grams of white onion
  • 1 teaspoon Cumin
  • 50 grams of shelled corn
  • 50 grams of peeled broad bean
  • 50 grams of Me loco
  • 50 grams of Pumpkin
  • 50 grams of Mote
  • 50 grams of Lentil
  • 50 grams of tender beans
  • 1 teaspoon Annatto
  • Small empanadas or fried dough
  • 1 pinch of oregano
  • 1 cup of cream (200 milliliters)

How to make Francesca:

  1. First of all, keep in mind that the ingredients of the Francesca are species of corn and varieties of beans, if you have doubts about a name; I recommend you consult it on the Internet.
  2. Now, to start with the recipe, the first thing will be to desalt the fish in a traditional way, with water, for about six hours.
  3. Cook each of the grains separately and reserve.
  4. Keep a little of the cooking broth.
  5. If you want to go faster you can buy pre-cooked grains.
  6. Separately, cook the cabbage with very little water and let it boil until soft.
  7. Also chop the mambo and the squash and cook with two cups of water.
  8. When they are also soft crush them forming a puree.
  9. On the other hand, make a sauce with the onion, garlic, achiote and the other condiments.
  10. Now we will work with the peanut.
  11. Blend this with 2 cups of milk and add the mixture to the previous sauce.
  12. Divide in two and use one of the parts to cook the cod.
  13. Use one of the parts of the soffit, add a cup of milk and the cod, cleaned and shredded.
  14. Let it boil for about 10 minutes stirring constantly and reserve.
  15. In a large pot, place the other part of the soffit and add 4 cups of milk and slowly add the cooked grains in the first step. Just before serving add the cheese and cream, keep the flame medium and stir constantly until the cheese melts.
  16. Trick: The finesse does not contain water, so if it is too thick, add more milk to the preparation
  17. Finally, serve the Ecuadorian finesse decorated with fried dough, boiled egg and fried ripe plantain.

 

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