INGREDIENTS
- By the crust:
- – Bread crumbs 250 g.
- – Butter 80 g.
- – Parsley, oregano and thyme 1 cup.
- – Garlic 1 head (roasted).
- – Salt and pepper c/n.
- – Olive oil c/n.
- – Quadrille collar 1 und.
- – Carrot 2 items.
- – Onion 1 unit.
- – Leek 2 items.
- – Romero.
- For the potatoes and candy potatoes:
- – Potatoes and candy potatoes reduce into slices.
- – Romero.
- – Olive oil.
1.Wrap the top of garlic in aluminum foil, and place within the oven till tender. Take away, reduce on the base and mash to extract the puree.
2.Alternatively, course of the bread, add the parsley, oregano and chopped thyme, the butter, the garlic puree, salt and pepper. Combine till you get a paste. Reserve.
3.Clear the tail by eradicating the thickest fats. Season with salt and pepper and seal in a highly regarded pan with butter, browning on all sides, add the sliced leek, feather onion and carrot.
4.Place in a baking dish, together with all of the greens, cowl the complete floor with the croute, flattening effectively and place within the medium oven (180°) for about 25 to half-hour.
5.Reduce the potatoes and candy potatoes into slices.
6.Cook dinner the potatoes and candy potatoes in boiling water for 8 minutes, then take away and funky with chilly water.
7.Then place them in a roasting pan with olive oil and thyme. Cook dinner within the oven till golden, and revel in!.
