INGREDIENTS
- Para la bondiola :
- – Onions 2 items.
- – Vegetable broth 1 cup.
- – Garlic 6 cloves.
- – Inexperienced peppercorns 1 tbsp.
- – Rosemary 1 department.
- – Pork bondiola 1 unit.
- – White peppercorns 1 tbsp.
- – Black peppercorns 1 tbsp.
- – Olive oil 50 cc.
- – Thyme 1 department.
- For the garnish :
- – Very skinny fried candy potatoes.
- Peach chutney :
- – 3 items of Peaches in syrup.
- – 1 splash of white vinegar.
- – 80 g of purple onion.
- – 5 g of contemporary ginger.
- – 1 pinch of turmeric.
- – 1 pinch of cumin.
- – 1 pinch of cinnamon powder.
- – 1 pinch of floor cardamom.
- – 1 teaspoon of brown sugar.
- – 1 pinch of floor chilli.
- – 1 pinch of pepper.
- – 1 tablespoon of oil.
- – 1 pinch of salt.
We remedy the menu for you with this BONDIOLA dish with peach chutney , a candy and bitter condiment that appears spectacular! , and a facet of candy potato fries .
PROCEDURE:
1. For the pork bondiola : Grind inexperienced, white and black peppercorns in a mortar.
2. Salt the bondiola and canopy with the peppers.
3. Seal in a frying pan with olive oil on either side.
4. Add the garlic cloves, sliced onion, vegetable broth and carrot herbs.
5. Decrease the warmth and cook dinner for about 2 hours.
For the peach chutney :
1. In a pot with oil, sauté the finely reduce onion and ginger for five minutes till delicate.
2. Subsequent, add the finely chopped peach together with all of the spices, brown sugar and floor chilli. Combine very nicely and cook dinner for a couple of minutes.
3. To complete getting ready the do-it-yourself chutney, add the vinegar and half a glass of water. Cook dinner over low warmth for quarter-hour till you obtain a thick sauce, season with salt and pepper.
4. Serve and benefit from the peach chutney.
