INGREDIENTS
- – Quartered goat
- – Sal
- – Foil
- For the chimichurri:
- – 50 oregano
- – 50 floor chili
- – 50 rosemary
- – 50 parsley
- – 50 cilantro
- – 50 basil
- – 50 thyme
- – 100 garlic
- – 250 ml of vinegar
- – 500 ml of oil
- For the recent grape creole:
- – 200 g pitted grapes lower in half
- – 100 ml of balsamic vinegar
- – 50 g of sugar
- – CN Black pepper
- For the mashed candy potatoes:
- – 1 kg of potatoes
- – Butter
- – Crema
- – Cane honey
- – Cumin
- – Pepper
- – Sal
- – Chopped chives
- – 150 g finely chopped inexperienced onion
- – 150 g medium yellow tomatoes
- – 100 gr diced purple bell pepper
- – Sal
BAKED GOAT WITH CHIMICHURRI CUYANO AND SWEET POTATO MASH , THE REGIONAL RECIPE THAT PAULA COMPARATORE TEACHES US TO DELIGHT US
Process:
1 – Therapeutic massage the goat meat with chimichurri
2 – Wrap in aluminum foil and cook dinner in a medium oven for roughly 2 hours.
3 – When the meat comes off the bone it’s completed.
Rocoto
1 – Bake the grapes in a medium oven with a pinch of salt and vinegar.
2 – Then they’re combined with the greens and a French dressing of 1 half vinegar to 2 components oil.
