INGREDIENTS
- – Chorizo and provoleta steak.
- – Provoletta 4.
- – Chorizo steak.
- – Bacon.
- – 2 bundles of chard.
- – Beet.
- – Carrot.
- – Tomatoes.
- – String cheese.
- – Papa.
- – Salt, pepper and olive oil.
- – Oregano and rosemary. .
1.Vegetarian roll: Purchase 2 bundles of huge chard, wash and dry it. Put movie beneath and make a sheet of a number of chard leaves. On prime, place 2 grated beets, 3 grated carrots, hydrated dried tomatoes, shredded cheese and three grated potatoes, season to style and three tablespoons of olive. Wrap all the coil as a roll and tie with kitchen twine. Grill over reasonable warmth for 20 minutes, turning each 5 minutes.
2.For the chorizo steak: Reduce steaks 3cm thick and season with olive, oregano, rosemary, salt and pepper, let marinate for 30m and prepare dinner on the grill for 10 minutes.
3.For the provoletas: Allow them to dry for two days earlier than cooking in order that they dehydrate and prepare dinner them over excessive warmth backwards and forwards.
And let’s eat!.
