INGREDIENTS
- – Chorizo steak 4 models.
- – Salt and pepper.
- – Rosemary 1 chopped branches.
- – Grated garlic.
- Stuffed:
- – Hydrated dried tomato 5 models.
- – Grated cheese 50 g.
- – Breadcrumbs 5 tbsp.
- – Chopped parsley 50 g.
- Stuffed garnish:
- – Eggplants 2 models in half.
- -Thymes.
- – Salt, pepper and oil.
- – Ricotta 100 g.
- – Chopped parsley.
- – Peanut
- Creole salad:
- – Tomato in cubes.
- – Crimson bell pepper in cubes.
- – Feathered onion (depart in ice water).
- – Chopped parsley.
- – Alcohol vinegar 50 cc.
- – Cognac 1 das.
- – Olive oil, salt and pepper.
GRILLED STUFFED CHORIZO STEAK WITH STUFFED EGGPLANTS, an amazing platform to resolve your menu!
PROCEDURE:
1. For the meatloaf steaks to fill, make the filling with hydrated and diced dried tomatoes, with grated cheese, chopped parsley and breadcrumbs. It shouldn’t be stuffed with cheese, let the tomato and parsley be felt.
2. Stuff the steaks and shut with a toothpick.
3. Place on the grill and cook dinner till desired doneness.
4. For the eggplant, lower it in half and make a sq.. Season with salt, pepper, herbs and grill with the pores and skin aspect up.
5. Then flip over and place on aluminum foil.
6. Cook dinner slightly longer.
7. For the filling, combine ricotta with chopped parsley and a handful of chopped peanuts.
8. Stuff the eggplant and let it relaxation on the grill for about 10 minutes. Do not let the ricotta warmth up a lot.
9. For the salad, combine all the pieces and make the French dressing with alcohol vinegar, cognac, salt, pepper and olive oil. Combine and season on the final minute.
