INGREDIENTS
- – ½ carré with egg.
- – Romero.
- – Honey.
- – Sal.
- – Oil.
- – Candy potatoes in cubes.
- – Barely boiled quinces.
- – Butter.
- – Cinnamon.
- – Some alcohol to flambé.
- – Cheese cubes.
A spectacular rack of baked pork comes out, accompanied by candy potatoes, honey, oil and plenty of taste.
PROCEDURE:
1. Paint the carré with honey, oil, salt and pepper.
2. Minimize the candy potatoes into cubes and place them across the carré, place every little thing within the clay oven, over low warmth, till cooked.
3. However, boil the quinces till they’re barely mushy, peel them, minimize them in half and prepare dinner them in a frying pan with butter, a little bit sugar and cinnamon, flame them and on the finish end with cubed cheese.
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