INGREDIENTS
- – Chivito 10/12 kg.
- – Seasonal greens.
- Adobo:
- – Lemon 8 items.
- – Olive oil 300 cc.
- – Thyme 1 bundle.
- – Water c/n.
- – Sal.
- – Pepper.
- Wine discount:
- – Vino tinto 1 L.
- – Sugar 500 g.
- – Honey 100 g.
- – Donkey pennyroyal 4 twigs approx.
- – Black pepper
- Goat cheese and olive emulsion:
- – Goat cheese 100 g.
- – Milk 150 cc.
- – Olive oil 220 cc.
- – Sal c/n.
- – Pepper c/n.
MARINED CHIVITO WITH CLOUD OVEN VEGETABLES, RED WINE REDUCTION AND DONKEY POLEO large dinner to organize at residence .
PROCEDURE:
1. Mix the oil with the lemon, pepper, salt and water.
2. Throughout cooking, brush the goat with the thyme branches unfold within the marinade.
3. In a saucepan, place the wine, pepper, sugar and honey and scale back by roughly half.
4. Grate the goat cheese and mix with the remainder of the components.
5. Emulsify with the mixer.
