INGREDIENTS
- – 2 or 3 complete entrails.
- – Positive or sea salt.
- – Pepper.
- – 2 heads of garlic.
- – Recent rosemary and thyme.
- – Floor chili.
- – 1 bundle of arugula.
- – 1 kg de tomates cherrys.
- – 1/2 kg of sugar.
- – Olive oil.
- – 1 bunch of parsley.
- – 200 g of almonds.
- – 4 lemons.
- – Provolone or Sardinian queso 250 g.
- – Butter 400 g.
ENTRAÑA SANDWICH
PROCEDURE:
1. Natural butter: let the butter soften, add floor chili, 1 clove of garlic, rosemary and thyme, wrap in movie and put within the freezer (make the candy-like wrapper, then minimize slices and throw on the grill.
2. Confit tomatoes: Place a base of olive oil, sugar, herbs and tomatoes on a baking sheet, cook dinner in a low oven for roughly 1.5 hours and put aside.
3. Gremolatta: Chop parsley, garlic, toast and chop almonds, lemon zest, season with olive oil, salt and pepper and put aside.
4. Entraña: Cook dinner on a griddle with slices of herb butter, garlic and contemporary rosemary, spherical and spherical.
5. Current the flippantly toasted bread, the entrails, the provoleta, the confit tomatoes, gremolatta on prime and end with arugula.
