Recipe of Andean pinch
Today I will teach you how to prepare Pizca Andina, it is a traditional broth from the Venezuelan Andean area, cooked on wood and accompanied by delicious arepas.
It is common to eat it in cold mountain areas, you can serve it as breakfast or dinner.
Servings
4
Preparation
15 min
Cooking
20 min
Calories
kcal
How to Make Andean pinch
Instructions
- Once everything is chopped, bring the onion, chives and garlic to a pot and bring to medium heat
- Add the spoonful of butter to everything and fry when the onion is browned and set aside
- In the same pot, place the milk over medium high heat and add the dad, stir constantly for about 10 minutes
- Then, while stirring, add the whole coriander and the onion, chives and garlic that passed through the pan, keep on the fire until the father speaks.
- Once the potato is speaking, add the egg and wait 2 to 5 minutes for it to harden a little.
- Serve and that's it, you can add more chives or chopped cilantro to the individual dish
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Step 6
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