Castilian-Leonese Fërgesë

Ingredients

In this adaptation, the original Albanian Fërgesë Tirane is transformed into a Castilian-Leonese delight by incorporating the flavors and ingredients typical of the region. The addition of smoky paprika and aromatic herbs, such as thyme and rosemary, gives the dish a distinct Castilian-Leonese touch. The use of beef or pork instead of the traditional veal adds a heartier element to the dish, which is characteristic of Castilian-Leonese cuisine. We alse have the original recipe for Fërgesë Tirane, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers (red and green), thinly sliced 2 bell peppers (red and green), thinly sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500g beef or pork, cut into bite-sized pieces 500g beef or pork, cut into bite-sized pieces
• 1 teaspoon (5g) smoky paprika 1 teaspoon (5g) smoky paprika
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried rosemary 1 teaspoon (5g) dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onion and bell peppers to the skillet and sauté until they begin to soften.
3. 3.
   Stir in the diced tomatoes and minced garlic, cooking for an additional 2 minutes.
4. 4.
   Push the vegetables to one side of the skillet and add the beef or pork to the other side. Cook until browned on all sides.
5. 5.
   Sprinkle smoky paprika, dried thyme, dried rosemary, salt, and pepper over the meat and vegetables. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 30 minutes, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Castilian-Leonese Fërgesë hot, accompanied by crusty bread or rice.

Treat your ingredients with care...

• Beef or pork — For a tender and flavorful result, choose cuts of meat that are suitable for slow cooking, such as chuck roast or pork shoulder. Trim excess fat before cutting into bite-sized pieces.

Tips & Tricks

• For an extra smoky flavor, you can use smoked paprika instead of regular paprika.
• Serve the Castilian-Leonese Fërgesë with a dollop of sour cream or yogurt for added creaminess.
• Feel free to adjust the spice level by adding a pinch of cayenne pepper or chili flakes if desired.
• This dish tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating for a quick and delicious meal.
• Experiment with different types of meat, such as lamb or chicken, to create your own unique variation of Castilian-Leonese Fërgesë.

Serving advice

Serve the Castilian-Leonese Fërgesë in individual bowls, accompanied by crusty bread or steamed rice. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange a few slices of bell peppers and tomatoes on top of the dish before serving. Sprinkle some fresh herbs over the vegetables for an added touch of vibrancy.