INGREDIENTS
- INGREDIENTS:
-1 pork butcher
- Marinade:
- -Salt grill or entrefina.
- -Pepper.
- -Cumin.
- -Thyme.
- -1 tablespoon of Dijon mustard.
- -2 tablespoon of honey.
- -1 clove of garlic in shirt.
- Aside:
- -250gr mozarella.
- -150gr queso brie.
- -Arugula.
- -Candied tomatoes.
- For the candied tomatoes:
- -5 professional tomatoes.
- -Olive oil.
- -Salt grill or entrefina.
- -Sugar.
- -Thyme.
- -Pepper.
- -1 clove garlic.
- -Olive oil.
- -Oil.
- (Prepare dinner in wedges on a plate within the oven at 120 levels for 35 minutes). For the potatoes:
- -10 medium-sized white potatoes. -Washed.
- -Semolin.
- -Olive oil and butter.
- -Thyme.
- -Salt grill or grill.
- -Pepper.
1.Degrease the matambre.
Combine the marinade elements and prepare the pork slaughterhouse in order that it’s impregnated with the flavors. Let it relaxation ideally for two hours or extra.
Whereas turning on the oven.
2.Lower the tomatoes into quarters, prepare on a plate and add the remainder of the elements, smearing the tomatoes nicely; they need to be semi-covered with olive oil. Bake for half-hour at 140°C. Take away and reserve.
3.Elevate the oven, boil water with salt and lower the potatoes into wedges or quarters, when the water boils (and never earlier than), add the potatoes, rely 5 to 7 minutes, take away rigorously, they are going to be onerous, it’s regular .
Switch to a plate, add olive oil, salt, pepper and thyme, lastly sprinkle semolin over them and blend. Bake for 20 minutes at 200°C.
4.Put the pork matambre on the grill, eradicating a bit of the marinade. Brown for quarter-hour per facet. After we flip it over, add grated mozzarella, and a lid to make an oven. When it has melted, flip off the warmth and add brie cheese, the candied tomatoes and the arugula. Take away from the grill and serve with these crispy potatoes. ENJOY NOW!. .
