INGREDIENTS
- – Buttock cowl 1 laptop.
- – Lemon 2 items.
- – Queso mozzarella 300 g.
- – Grilled sliced eggplant 2 items.
- – Sliced spherical tomato 2 roasted items.
- – Roasted pink pepper in strips 1 unit.
- – Garlic 3 cloves.
- – Grilled sliced zucchini 2 items.
- – Basil leaves 10 items.
- – Contemporary arugula 1 handful.
- – Purple onion in wonderful feather 1 unit.
- – Olive oil.
- – Salt trains.
- – Black pepper.
- – Contemporary oregano 3 sprigs.
- – Unsealed black oilseed oil 6 items.
- – Blanched potatoes and carrots.
- – Contemporary thyme.
- – Contemporary rosemary.
- – Contemporary parsley.
- – Butter 50 g.
- For the sauce:
- – Complete roasted onions 2 items.
- – Roasted bell pepper 1 unit.
- – Complete roasted tomatoes 2 items.
- – Roasted garlic cloves 4 items.
- – Salt and pepper.
- – Floor chili.
- – Peppers.
- – Dried oregano.
You have already got your menu resolved with this spectacular recipe: MEDITERRANEAN BUTT TAPA WITH ROASTED POTATOES AND CARROTS
PROCEDURE:
1. For the sauce, mix all the things and put aside to color the matambre.
2. Warmth the grill properly, grill all of the greens and put aside.
3. Place the potatoes lower into wedges and the carrots lengthwise on a baking sheet, season with salt and pepper, add rosemary, thyme, olive oil and a bit of butter, and bake till golden brown.
4. Oil the buttock cowl, season with salt and pepper, add citrus zest and brown on a highly regarded griddle on each side, place on a baking sheet and place the sauce, mozzarella, grilled greens on the meat and place within the oven till the meat is gratin. mozzarella.}
5. End with recent arugula, basil leaves, olives and olive oil.
