INGREDIENTS
- – Bondiola.
- – Warmth.
- – Mirepoix.
- – Sal.
- – Pepper.
- – Hilo to bridle.
- Chutney:
- – Raisins 10 g.
- – Peach 1 unit.
- – Lemon juice 10 cc.
- – 1 onion.
- – 1 tomato.
- – 1 star anise.
- – 1 clove.
- – Cardamom powder.
- – Cinnamon powder.
- – Sizzling sauce.
- – White wine 30 cc.
- – Alcohol vinegar 30 cc.
- – Black sugar 50 g.
- – Sal.
- – Pepper.
BONDIOLA WITH PEACH CHUTNEY and the menu is resolved! I adopted the recipe under
PROCEDURE:
Bondiola:
1. Portion into slices of between 250/300 grams and tie.
2. Season
3. Seal with iron on each side.
4. End cooking for about 20/half-hour in a average oven with the broth and the mirepoix.
Chutney:
1. Minimize the onion, peach and tomato (with out seeds) into cubes.
2. Warmth a pot with a bit oil.
3. Clear the onion.
4. Add the peach, tomato and the remainder of the elements.
5. Prepare dinner over average warmth for 40 minutes, stirring on occasion.
