Summer Side Dish
Choripán in Marraqueta
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Her hallmark is simplicity and how friendly cooking makes for non-experts.
Ingredients
For the marraqueta:
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Instructions
For the marraquetas:
- Put the flour in a bowl. Make a hole in the center and add the yeast and sugar. Spread the salt around the edges and add a little warm water over the yeast. Cover and let proof for 15 minutes.
- Start kneading, adding a maximum of
2 ½ cups (600 cc) of water (it will depend on the kneading and the type of flour). Knead until you have a soft and elastic dough. - Spray the bowl with olive oil and put the dough inside. Let double in size covered, ideally in a warm place, for about 15 minutes.
- Divide the dough into equal parts and form balls. Cover again and let rest for 15 minutes. Then join two balls, roll out carefully, and with a stick (it can be the handle of a wooden spoon), divide in two, giving it the shape of a marraqueta.
- On the Instant Vortex control panel, press Bake, then set time to 16 Minutes and temperature to 355˚F (180˚C). Press Start.
- Once Add Food appears on the display, add the bread. Close the tray and let cook. Once finished, remove and set aside.
For the sausages:
- For the sausages, make about three or four cuts (depending on the size of the sausage).
- On the Instant Vortex control panel, press Air Fry and then set time to 10 Minutes and temperature to 390ºF (200ºC). Press Start.
- Once Add Food appears on the display, add the sausages. Close the tray and let cook. When prompted, turn and wait for them to finish cooking.
- Serve with marraquetas and pebre.
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