INGREDIENTS
- – 1 marucha.
- – White wine.
- – 5 cloves of garlic.
- – Nutmeg 1 pinch.
- – Floor white pepper and salt.
- – Recent rosemary.
- Multicolor salad:
- – Grated beet 1 unit.
- – White cabbage ¼ finely chopped.
- – Grated carrot 1 unit.
- – Arugula 1 tied.
- – Chauchas 200 g.
- Dressing:
- – Olive oil.
- – Orange juice.
- – Salt and pepper.
- – Roasted garlic.
- Baked potatoes:
- – Potatoes with pores and skin 4 items (rested for 40 minutes in water).
- – Fantastic salt.
- – Pepper and salt.
- – Olive oil.
- – Turmeric.
- – Bread crumbs.
- – Grated cheese.
BAKED MARUCHA WITH POTATOES AND SALAD, we resolve the menu for you with this spectacular dish! Multicolor salad of beets, cabbage, carrots and beans, a dressing with orange juice and scrumptious baked potatoes
PROCEDURE:
1. Course of the garlic, white wine, nutmeg, pepper and salt, and marinate the meat for two hours.
2. Prepare dinner for about 45 minutes in a low oven (180 levels) on a rack. Place a little bit of the marinade and water on the underside plate with rosemary. The final quarter-hour, elevate the oven in order that it browns properly. Let the meat relaxation for about 5 minutes.
3. For the potatoes Wash and reduce the potatoes into wedges and boil for 10 minutes.
4. In a bowl, put the potatoes and season with salt, turmeric, black pepper, breadcrumbs, grated cheese and oil. Combine properly. Warmth the plate with oil, put the potatoes and cook dinner within the oven highly regarded till golden.
5. Put together a multicolored salad with grated beets, finely chopped white cabbage, grated carrots, arugula, blanched inexperienced beans and a dressing of oil, orange juice and roasted garlic.
6. I served all the pieces collectively, now eat!!
