INGREDIENTS
- – Rump cowl (picaña) 1 piece of 800 g and 1 kg.
- – Parsley.
- – Chopped garlic.
- – Fragrant herbs (rosemary, thyme, parsley, sage) 100 g.
- – Bread processed and dried within the oven 100 g.
- – Butter 50 g.
- – Dijon mustard 1 tbsp.
- – Salt and pepper to style.
- – Further browning oil.
- Polenta:
- – Polenta 1 cup.
- – Vegetable broth 3 cups.
- – Butter 50 g.
- – Milk 2 cups.
- – Sal.
- – Purple chorizo 1/2 unit.
- – Brussels sprouts 100 g.
- – Garlic 3 cloves.
Baked picaña with polenta, brucella sprouts and pink chorizo, we resolve the menu for you with this spectacular dish!
PROCEDURE:
For the polenta:
1. Warmth a thick-bottomed frying pan with a little bit butter and oil.
2. Brown the cabbages minimize into quarters, as soon as golden, add sliced garlic and the pink chorizo minimize into wheels after which cook dinner in half for 3 extra minutes, take away.
For the polenta:
1. Warmth the milk plus the broth in the case of a boil, add the polenta in
approach of rain and butter cooking.
For the meat:
1. It’s opened on the high making a lid, an incision is made as a pocket within the piece of meat, it’s full of garlic and parsley.
2. We shut with toothpicks and brown in a pan for 10 minutes per aspect.
3. With the bread, toast the crumbs in a frying pan or within the oven add the finely chopped herbs and the butter to make a paste that we’re going to placed on high of the piece of meat. Beforehand, we paint with Dijon mustard in order that the paste sticks. and we put it within the oven for 20 to 25 minutes, till the topping is crispy, it’s eaten till pink to juicy.
4. Take away from the oven and let it relaxation for 10 minutes earlier than chopping.
5. Serve with polenta base plus sautéed cabbage and pink chorizo.
