INGREDIENTS
- – 1 picaña.
- – Fantastic salt and pepper.
- – Garlic 5 cloves.
- – Lemon minimize in half 1 unit.
- Sauerkraut stew:
- – Vinegar 1/2 Glass.
- – White cabbage 600 to 700 g.
- – Broth 1/2 Cup.
- – Kümmel A gusto.
- – Pancetta 100 g.
- – Laurel 2 Leaves.
- – White wine 1 Glass.
- – Butter 50 g.
- – Onion 1 unit.
- Garrison:
- – Squash minimize into small boats.
- – Candy potato in wheels.
- – Onion in quarters.
- – Carrot minimize lengthwise.
- – Salt, pepper and olive oil,
- – Nutmeg.
- – 1 head of garlic, halved.
Put together a scrumptious BAKED PICAÑA WITH ROASTED VEGETABLES
PROCEDURE:
1. Chop the 5 cloves of garlic in a mortar with a pinch of salt and pepper, nutmeg.
2. Make a superficial sq. from the fats facet to the picanha.
3. Unfold with the combination we made within the mortar.
4. Brown the picaña effectively on the fats facet, taking care to not burn it. Then, on the meat facet.
5. Place it on a plate and put it within the oven for half-hour. Let it relaxation earlier than slicing.
6. For the greens, minimize the pumpkin into small boats, the candy potatoes into rounds, minimize the carrot lengthwise and the onions into quarters, salt, pepper and bake till golden brown.
CHUCCRUT:
1. Finely chop the onion.
2. Reduce the bacon into small cubes.
3. Reduce the cabbage into wonderful julienne strips.
4. In a sizzling saucepan, soften the butter, then add the onion and brown it along with the bacon.
5. Add the cabbage, bay leaf, kümmel, vinegar, wine and broth.
6. Cowl the saucepan and cook dinner for half-hour over low warmth.
