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Corti Creare
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Atalante Gulet , Atalante Yacht , Bluestar Yachting , Bluestar Yacht Agency www.bluestar-marine.com
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A Friday filled with laughter and training sailing in Scotland. The crew didn’t mind the wave to the face—just another great day on the water. Our Chief Instructor Ales and his crew on a five day Competent Crew, Day Skipper/ experience builder course on the Firth of Clyde in North Ayrshire. @gowestsailing
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"Rabo de Toro" Oxtail stew. family recipe from my Andalucían friend Teresa. "rabo de toro" Oxtail stew. For 1 kilogram of bull tail: Salt, pepper, sweet paprika ( the best is from Vera) , 1 bay leaf, 1 onion, 5 cloves of garlic, 1 tomato and a half, 2 carrots, a sprig of celery, 1 leek, 1 glass of oloroso wine or brandy or white wine, 1 cup of meat broth, olive oil Season the bull's tail with salt and pepper and sauté it in olive oil. In the same oil we put to fry everything cutting onion, garlic, tomatoes, carrots, celery, leek and add bay leaf. Add the meat with the glass of wine and the broth. After sautéing a bit, add water, salt and pepper. Cover in a pressure cooker I leave it for 1 hour in my pot on a small fire. Serve with rice or potato
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