INGREDIENTS
- – 1 rump tail.
- – Onions 2 kg.
- – Flour.
- – Oil for frying.
- Garrison:
- – Calabazas 1 kg.
- – Lavender 1 department.
- Valley Creole:
- – Crimson bell pepper.
- – Inexperienced bell pepper.
- – Onion.
- – Lemon juice.
- – Sal.
- – Olive oil.
- – Pear 1 unit.
CUADRIL COLITA WITH CRIOLLA DEL VALLE AND PUMPKIN PUREE WITH LAVENDER
PROCEDURE:
1. Place the rump tail on a griddle over excessive warmth, seal on each side, wrap in aluminum and prepare dinner for 20 minutes.
2. Reduce the onion into julienne strips, coat them in flour and grill them. Reserve
3. In a pot, boil water with salt and lavender, place the cleaned pumpkins. Boil for quarter-hour and make the basic puree.
4. Assemble a basic crimson and inexperienced bell pepper, onion reduce into brunoise, oil and lemon juice) and add pear reduce into brunoise on the finish.
