3 soup spoons of olive oil
1 sprig of rosemary
1 finely chopped onion
2 cloves of garlic, minced
500g of cooked ham, diced
1 1/2 cups of beef broth
1 cup of pimentos, sliced
2 shrimp without shells, sliced
1 kg of peeled and seeded tomatoes, diced
1 stalk of celery, diced
Salt and pepper to taste
1 tablespoon of cornstarch
500g of cooked pasta, al dente
3 soup spoons of olive oil
1 sprig of rosemary
1 finely chopped onion
2 cloves of garlic, minced
500g of cooked ham, diced
1 1/2 cups of beef broth
1 cup of pimentos, sliced
2 shrimp without shells, sliced
1 kg of peeled and seeded tomatoes, diced
1 stalk of celery, diced
Salt and pepper to taste
1 tablespoon of cornstarch
500g of cooked pasta, al dente
Heat the olive oil in a pressure cooker
Add the rosemary, onion, and garlic; sauté until fragrant
Add the ham and cook thoroughly, stirring constantly
Add a little beef broth and cook for 10 minutes
Add the pimentos, shrimp, tomatoes, and celery
Season with salt, pepper, and add the remaining beef broth
Cook under pressure for 20 minutes after the initial pressurization or until the meat is tender
If necessary, before cooking in a pressure cooker, add a little more beef broth
Allow the pressure to release completely, then open the cooker and stir in the cornstarch dissolved in a little broth
Cook until slightly thickened, then serve over pasta.
