INGREDIENTS
- – 2 Bondiola steaks.
- – Pear 2 models.
- – Mascabo sugar 50 g.
- – Butter 30 g.
- – Cinnamon department.
- – Candy white wine 50 cc.
- – Mixture of leaves (arugula, endive, purple lettuce, mint leaves, cilantro and parsley).
- – Smoked bacon 5 models in slices.
- – Roasted walnuts 50 g.
- – Lemon 1 unit.
- – Olive oil.
- – Sal.
- – Black pepper.
- – Recent rosemary.
- – Recent thyme.
- – Garlic cloves.
Take pleasure in some scrumptious BONDIOLA STEAKS with a spectacular CARAMELIZED PEAR SALAD!
PROCEDURE:
- Warmth the grill, add olive oil, start to brown the bacon and add sprigs of rosemary, thyme and garlic, season the steaks with salt and pepper and cook dinner on each side till they’re nicely cooked.
- Place a high-edged dart on the warmth, add butter and elective sugar, taste with a cinnamon stick, place the pears minimize into wedges and caramelize, end with a splash of white wine and put aside.
- Combine the contemporary leaves, place on the plate and beautify with pears, toasted walnuts, crispy bacon and end with olive oil.
