Acorn Salad with Chuchu

Name: Acorn Salad with Chuchu
Yield: 6
Ingredients: 2 tablespoons of olive oil; 500g of acorns; 1 sprig of rosemary; 1 crushed garlic clove; 1 envelope of vegetable broth; 2 cups of chuchu, cut into cubes; Olive oil to taste; Chopped hot peppers to taste; 2 tablespoons of canned capers

1
2 tablespoons of olive oil
2
500g of acorns
3
1 sprig of rosemary
4
1 crushed garlic clove
5
1 envelope of vegetable broth
6
2 cups of chuchu, cut into cubes
7
Olive oil to taste
8
Chopped hot peppers to taste
9
2 tablespoons of canned capers

Ingredients

1
2 tablespoons of olive oil
2
500g of acorns
3
1 sprig of rosemary
4
1 crushed garlic clove
5
1 envelope of vegetable broth
6
2 cups of chuchu, cut into cubes
7
Olive oil to taste
8
Chopped hot peppers to taste
9
2 tablespoons of canned capers

Directions

1
Step 1
2
Heat the olive oil in a pan and brown the meat
3
Add rosemary, garlic, vegetable broth, and enough water to cook the meat completely
4
Step 2
5
Cover the pan and cook the meat until tender
6
Reserve the pan juices
7
Step 3
8
Shred the meat
9
In the reserved pan juices, cook the chuchu for three minutes
10
If needed, add more water
11
Step 4
12
In a salad bowl, combine the meat, chuchu, and season with olive oil
13
Mix in hot peppers and capers
14
Serve.