INGREDIENTS
- – 1 bondiola.
- – Juice of three oranges.
- – Gingerbread wheels.
- – 1 head of garlic.
- – 100 g of black sugar.
- – Soy sauce.
- – Greens soup.
- – Salt and pepper.
- – 50 g of ketchup.
- For the puree:
- – 1 kg of potatoes.
- – Butter.
- – Leche.
- – Salt and pepper.
We clear up the menu for you with this spectacular braised bondiola cake with candy potato puree
PROCEDURE:
1. Lower the bondiola into slices of roughly 4 cm.
2. Seal them on either side in a saucepan and add the orange juice, ginger, garlic and half of the black sugar. Cowl midway with broth and canopy. Let it prepare dinner for about three hours over low warmth, till
this one frays.
3. When this has been achieved, add the opposite half of the sugar and ketchup, to make a type of barbecue.
4. For the puree, peel and minimize the candy potatoes into even cubes, place them in a saucepan, cowl with water and warmth till the candy potatoes are mushy, then drain and mash with butter and milk, till very creamy.
5. Season.
6. When you’ve the bondiola shredded and the puree prepared, put it in a pyrex or baking dish, with the bondiola on the base and the puree on high, sprinkle with sugar and burn on high.
