Madrid-style Pularda
Madrid — Mother recipe · en it
A delicious roasted pularda with sweet potatoes and onions, served with a light sauce.
⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 4 pulards
- 4 sweet potatoes
- 4 onions
- 2 tablespoons of olive oil
- 1 onion
- 100 ml of chicken broth
- 100 ml of milk
- 200 g of grated cheese
- Salt and pepper to taste
- 100 g of chopped parsley
- 100 g of chopped parsley
Method
- Prepare the pulards by cutting the wings and removing the neck.
- In a bowl, mix the pulards with olive oil, chopped onion, salt, and pepper.
- Season the pulards and place them in a baking dish.
- Prepare the sauce by heating oil in a pan, adding chopped onions and chicken broth, bringing to a boil and letting it cool.
- Add milk and grated cheese to the sauce, mixing well.
- Pour the sauce over the pulards in the baking dish, cover, and bake at 350°F (180°C) for 45 minutes.
- Serve hot with chopped parsley.
- Enjoy your meal!
The story
This recipe originates from Spain, particularly popular in Madrid, where pularda is a local specialty cherished by generations.
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