INGREDIENTS
- – Bondiola 1 unit.
- – Sal c/n.
- – Soy sauce 150 cc.
- – Ginger in slices 5 items.
- – Peppercorns 1/2 tbsp.
- – Sugar 40 g.
- – Onion 3 items.
- – Leek 2 items.
- – Garlic 1 head.
- – Sizzling 500 cc.
- Glazed:
- – Sesame oil 3 tbsp.
- – Orange peel 1/2 unit.
- – Orange juice 50 cc.
- – Ginger in slices 10 g.
- – Rice vinegar 50 cc.
- – Soy sauce 100 cc.
- – Honey 100 g.
- Candy potato and arugula salad:
- – Candy potatoes 4 items.
- – Aceto 50 cc.
- – White and black sesame seed.
- – Butter 50 g.
- – Thyme c/n.
- – Blue cheese 150 g.
- – Cashew or nut chestnut 100 g.
- – Salt and pepper.
- – Arugula 1 tied.
Bondiola braised within the clay oven, with candy potato and arugula salad. A very good dish to make and revel in at dwelling
PROCEDURE:
Para la bondiola:
1. Season the bondiola with salt and seal it in a frying pan with oil on its sides.
2. In a baking dish, place the greens, peppercorns, the halved head of garlic, sliced ginger, soy sauce and the sealed bondiola.
3. Add the broth and canopy with aluminum foil and prepare dinner within the oven at 200°C for two hours.
4. After the time has handed, take away the bondiola, place it on a baking sheet and paint with loads of glaze.
5. Prepare dinner at 250° C for quarter-hour till caramelized.
6. Midway via cooking, paint once more with the glaze.
Glazed:
1. Place honey, soy sauce, vinegar, orange juice, orange peels, sliced ginger in a small saucepan and over medium warmth, let it cut back for half-hour till acquiring a honey texture.
2. With the warmth off, add sesame oil, combine and put aside.
For the salad:
1. Peel and lower the candy potatoes into 2×2 cubes and place on the plate, add the vinegar, sesame, thyme, olive and season with salt and pepper.
2. Combine properly and add the butter cubes. Prepare dinner in a powerful oven for about 15/20 minutes.
3. As soon as chilly, combine with the shredded blue cheese, arugula leaves and chestnuts, season with a bit of olive and season with salt and pepper.
