INGREDIENTS
- – 2 kg of meat (breast, marotilla ideally not so agency, pulp for the pot, ossobuco).
- – 750 cc white wine.
- – Head of purple garlic.
- – Bay leaves.
- – Chimichurri seasonings (oregano, paprika, salt, thyme rosemary, garlic)
- For the mass:
- – 775 cc of heat water.
- – 2 kg of 000 flour.
- – 40 g of salt.
- Crust:
- – 50 g of naco.
- – Brine for portray
- Garrison:
- – Potatoes 1 kg.
- – Pink, inexperienced, yellow peppers.
- – Assorted tomatoes (flat coloured cherry tomatoes).
- – Purple onions.
- – Arauco olive oil.
- – Small plow disc.
Meat within the dough with a ñaco crust, and greens on the disc
PROCEDURE:
1. Place the wine, bay leaf and crushed garlic in a pot, boil for 10 minutes and let it cool.
2. Lower the meat into items and let it marinate within the fridge in a coated container with the flavored wine and chimichurri seasonings.
3. Make a dough with the indicated elements, relaxation for half-hour.
4. Stretch and place the dough in a high-flap oven container and fill with the meat and maceration juice, shut.
5. Bake for about 2.30 hours in a reasonable oven, the dough can generally burn and it serves the aim of sustaining the juices and guaranteeing that the cooking is moist and extended.
6. Paint with the naco earlier than going to the oven.
7. For the garnish, minimize the greens and sauté on the disc, season with salt and pepper.
8. Place the yeast in a container with a tablespoon of flour, sugar and 50 cc of heat water, stir till the preparation is creamy and let it foam in a heat place.
