INGREDIENTS
- PORK PAMPLONA:
- – Pork shoulder 500 g.
- – Olive oil.
- – Sal.
- – Floor black pepper.
- – Mozzarella 500 g.
- – Prune 100 g.
- – Purple Onion.
- – White onion and caramelized fennel.
- – Crepin 2.
- CHICKEN PAMPLONA:
- – Boneless hen thighs.
- – Sal.
- – Black pepper.
- – Crepin.
- – 300 g of mozzarella sticks.
- – 4 items of roasted half leeks.
- – Roasted bell pepper.
- – Inexperienced onion in wheels.
- – 1 clove of roasted garlic.
- Garrison:
- – Papines 200 g.
- – Mayonnaise.
- – Dill.
PORK AND CHICKEN PAMPLONA WITH PAPINES AND MAYONNAISE We resolve the menu for you with these spectacular Uruguayan dishes!
PROCEDURE:
PORK PAMPLONA:
1. For the pamplona, unfold pork shoulder steaks (so they’re bigger) and hammer with a kitchen hammer.
2. Season with salt and pepper and canopy with grated mozzarella, plum, onions and caramelized fennel, with the roasted bell pepper in strips.
3. Shut by screwing, Wrap with crepin and prepare dinner on the plate with olive.
CHICKEN PAMPLONA
1. Stretch and canopy the hen with plastic wrap, pound it gently with a kitchen hammer till they’re very skinny and even.
2. Season, fill, roll and wrap with the crepin.
Garrison:
1. Blanch the papines in boiling water till they are often simply pierced, however not puree, take away and funky.
2. In a separate bowl, combine the mayonnaise with the dill.
3. Warmth a frying pan with a little bit oil, and brown the halved child potatoes. When they’re golden, switch them to a bowl and blend with the mayonnaise.
