ReceptnaptárZucchini and Pork Rib Fritada
In several regions of Spain, fritada is a simple, slowly stewed one-pot dish of summer vegetables. This version combines courgette, pepper and potato with pork ribs, and the vegetables melding in olive oil almost make their own sauce. It is a cheap, filling dish that tastes even better the next day, and it is worth serving with bread.
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Method
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- Finely chop the zucchini, peppers, tomatoes, onion and potatoes.
- In a large pot, start cooking the raw vegetables in olive oil, without the ribs.
- When the vegetables are half tender, add the diced pork ribs, which have been briefly browned beforehand.
- Season with salt and cook until everything comes together and the vegetables are tender.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Fritada de calabacín (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Brown the ribs separately, so they colour well and the vegetables don't turn greasy. You don't need to use all the rendered fat.
- Put the potatoes and onion in the pot first and add the quick-cooking courgette only later, so it doesn't fall apart.
- With smoked ribs, go easy on the salt, because the meat is salty itself. Adjust the seasoning at the end of cooking.
Frequently asked questions
Can I make it vegetarian?
Yes, leave out the meat and add a little smoked paprika, plus one or two boiled eggs at the end.
Can I freeze it?
Yes, but the texture of the potatoes suffers a little. If you are making it to freeze, leave out the potatoes and boil fresh ones when you serve it.
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