INGREDIENTS
- – Marucha.
- – 1 head roasted garlic.
- – Peppers.
- – Coriander.
- – Chopped herbs (thyme and rosemary).
- – Nutmeg.
- – Peppercorns 500 cc.
- – White wine and broth 500 cc.
- – Laurel 2 leaves.
- Bean and garlic confit salad:
- – Peeled and cooked broad beans 500 g.
- – Purple onion 1 unit.
- – Lemon juice and zest.
- – Garlic 1 head.
- – Olive oil c/n.
- – Thyme.
- – Salt and pepper.
Baked marucha with broad bean salad, chopped herbs, a number of lemon and garlic to be happier
PROCEDURE:
1. For the meat, defat a little bit, place the roasted garlic with the spices in a mortar and crush till you acquire a paste.
2. Coat the marucha with the paste, place on a rack.
3. Place a little bit peppercorns, the liquids and the bay leaf on the plate.
4. Bake in a powerful oven for about 50 minutes, relying on the specified doneness.
5. For the salad: Peel the garlic and place in a small pot, cowl with olive oil, fragrance with some herb, over low warmth and don’t exceed 80 for as much as an hour.
6. Combine beans with the julienned crimson onion, add one clove of roasted garlic and season with lemon juice and zest.
7. Serve the marucha with the broad bean salad.
