Molondrones a la vinagreta
Molondrones a la vinagreta Recipe - Dominican Republic
Introduction
Molondrones a la vinagreta is a traditional Spanish dish made with okra, red pepper, onion, and a tangy vinaigrette dressing. This dish is perfect for a light and refreshing meal, especially during the hot summer months.
History
Molondrones a la vinagreta has its origins in Spanish cuisine, where okra is a popular vegetable used in various dishes. The combination of okra, red pepper, and onion with a vinegar-based dressing creates a flavorful and colorful dish that is both delicious and nutritious.
Ingredients
How to prepare
- Boil the okras in water with 1 tsp of vinegar and 1 tsp of salt. Once tender, remove from heat and drain the water.
- While the okra cools down to room temperature, marinate the onion and pepper in the vinegar.
- Add oil and salt to taste to the vinegar mixture. Use this vinaigrette to garnish the okra.
Variations
- Add diced tomatoes or cucumbers for extra freshness.
- Sprinkle with chopped fresh herbs such as parsley or cilantro for added flavor.
- Drizzle with olive oil or lemon juice for a different twist on the vinaigrette.
Cooking Tips & Tricks
Be sure to boil the okra until it is tender but still slightly firm to the touch.
- Marinating the onion and pepper in vinegar helps to soften their flavors and adds a tangy kick to the dish.
- Adjust the amount of salt and vinegar in the vinaigrette to suit your taste preferences.
Serving Suggestions
Molondrones a la vinagreta can be served as a side dish with grilled meats or seafood. It can also be enjoyed on its own as a light and refreshing salad.
Cooking Techniques
Boiling, marinating, and garnishing are the key cooking techniques used in this recipe.
Ingredient Substitutions
If you cannot find okra, you can substitute with green beans or asparagus. Red pepper can be replaced with green pepper or cherry tomatoes.
Make Ahead Tips
You can prepare the vinaigrette and marinate the vegetables ahead of time, but it is best to assemble the dish just before serving to maintain the freshness of the ingredients.
Presentation Ideas
Serve Molondrones a la vinagreta in a colorful bowl or on a platter garnished with fresh herbs for a beautiful presentation.
Pairing Recommendations
This dish pairs well with grilled chicken, fish, or shrimp. It also goes well with crusty bread or rice.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
Each serving of Molondrones a la vinagreta contains approximately 100 calories.
Carbohydrates
Each serving of Molondrones a la vinagreta contains approximately 10 grams of carbohydrates.
Fats
Each serving of Molondrones a la vinagreta contains approximately 5 grams of fats.
Proteins
Each serving of Molondrones a la vinagreta contains approximately 2 grams of proteins.
Vitamins and minerals
Okra is a good source of vitamins C and K, as well as folate and magnesium. Red pepper is rich in vitamin C and vitamin A, while onion provides fiber and antioxidants.
Alergens
This recipe is gluten-free and dairy-free. However, if you have allergies to any of the ingredients, please check the labels before consuming.
Summary
Molondrones a la vinagreta is a low-calorie, nutrient-rich dish that is high in vitamins and minerals. It is a healthy and delicious option for a light meal or side dish.
Summary
Molondrones a la vinagreta is a simple yet flavorful dish that highlights the natural flavors of okra, red pepper, and onion. With a tangy vinaigrette dressing, this dish is a perfect addition to any meal or as a light and refreshing salad on its own. Enjoy this traditional Spanish recipe for a taste of Mediterranean cuisine.
How did I get this recipe?
I remember the sense of anticipation I felt when I first saw this recipe for Molondrones a la vinagreta. It was a hot summer day, and I was visiting my dear friend Maria in her quaint little village in Spain. Maria was known for her delicious culinary creations, and I always looked forward to learning new recipes from her.
As we sat in her sunlit kitchen, sipping on refreshing glasses of sangria, Maria pulled out an old, weathered cookbook from her shelves. She flipped through the pages with a twinkle in her eye, and finally landed on the page for Molondrones a la vinagreta. I had never heard of this dish before, but the description of tender okra in a tangy vinaigrette dressing sounded intriguing.
Maria explained that this recipe was a family heirloom, passed down through generations. She had learned it from her grandmother, who had learned it from her own mother. The dish held a special place in her heart, as it reminded her of lazy summer days spent in the sun-drenched fields of her childhood home.
I watched intently as Maria gathered the ingredients and began to prepare the dish. She sliced the okra into thin rounds, blanched them in boiling water, and then tossed them in a simple vinaigrette made of olive oil, vinegar, garlic, and herbs. The aroma that wafted through the kitchen was heavenly, and I could hardly wait to taste the finished product.
When Maria finally plated the Molondrones a la vinagreta and handed me a forkful, I closed my eyes and savored the flavors that exploded in my mouth. The okra was perfectly cooked, tender yet still slightly crisp, and the vinaigrette added a bright, tangy kick that made my taste buds dance with delight. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.
Maria was more than happy to teach me the recipe, and over the course of the next few days, we spent hours in her kitchen, cooking and chatting and laughing together. She shared stories of her childhood, of summers spent running through fields of wildflowers and helping her grandmother prepare meals for the family. I listened intently, absorbing every word, as I chopped, stirred, and seasoned under her expert guidance.
By the time I had to leave Maria's village and return home, I felt confident in my ability to recreate Molondrones a la vinagreta on my own. I had written down the recipe in my tattered old notebook, along with all of the tips and tricks that Maria had shared with me. I promised Maria that I would make the dish for my family and friends, and that I would carry on the tradition of passing it down to future generations.
And so, whenever I prepare Molondrones a la vinagreta in my own kitchen, I am transported back to that sunny summer day in Maria's village. I can almost hear her laughter and feel the warm embrace of her friendship. The dish is not just a recipe to me—it is a connection to a dear friend, a link to the past, and a celebration of the simple joys of life.
I am grateful for the gift of that recipe, and for the memories that it holds. And I hope that when I pass it on to my own grandchildren someday, they will taste not just the flavors of the dish, but the love and history that are woven into each bite. Molondrones a la vinagreta will always hold a special place in my heart, thanks to Maria and the timeless tradition that she shared with me.