INGREDIENTS
- – Pork rack 1 kg.
- – Herb (thyme, rosemary and sage).
- – Oil.
- – Salt and pepper.
- – Garlic in slices.
- Salsa:
- – 2 can of tuna in oil.
- – 4 anchoa fillets.
- – 200 g of mayonnaise.
- – 100 cc of cream.
- – 1 cup of broth.
- – Sal c/n.
- – Pepper c/n.
- For meeting:
- – Chives c/n.
- – Fried capers 1 handful.
- – Chopped parsley.
CARRÉ TONÉ, does that vitel toné come out like pork? One other method to take pleasure in this basic that we love
PROCEDURE:
1. For the carré, let it marinate with the chopped herbs, garlic, pepper and olive oil.
2. Salt the carre and cook dinner in an oven wrapped in aluminum foil, about 45 minutes. Let cool and reduce into 3 mm sheets.
3. Course of all of the sauce components.
4. Prepare on a pleasant platter and canopy with sauce.
5. Adorn with fried capers, chives and parsley.
