INGREDIENTS
- Para la bondiola:
- – Bondiola 1 kg or half a bit.
- Marinade:
- – Oil 4 tbsp.
- – Recent orange juice 2 cups.
- – Recent lemon juice 1⁄2 cup.
- – Peeled garlic 1 head.
- – Honey 3 tbsp.
- – Water 1 cup.
- – Salt and black pepper to style.
- – Floor chili 1 tbsp.
- – Candy paprika 3 tbsp.
- – Oregano 1 tbsp nicely stuffed.
- – Onion 2 items minimize massive.
- – Carrot 1 unit.
- – Leek 2 branches.
- – Raisins.
- For the puree:
- – Candy potato 1 kg of puree.
- – Salt and pepper.
- – Butter 50 g.
- For the caramel:
- – Sugar 50 g.
- – Crema 100 cc.
- – Further sugar 3 tbsp.
- For the bondiola: Lower the bondiola into 3 cm rounds. Brown it with a bit oil in a frying pan.
- Place in a high-sided roasting pan and add the remainder of the substances and cook dinner in a average oven (170ºC), about 2 hours or so long as crucial in order that it frays simply, checking each 45 minutes that every one the liquid has not evaporated and turning at every verification. It is very important at all times shut it nicely in order that vapors don’t escape. If it evaporates, add orange and lemon juice, respecting the proportions.
- Let it cool, shred and blend with the cooking juice and add the raisins.
- For the puree: In a pan on the range, steadily add the sugar to make caramel. Boil the cream in one other container and pour it extremely popular over the caramel, being very cautious to not burn your self. Add this caramel sauce to the recent puree, combine, season, add butter and that is it.
- Assemble the cake, place the filling on a plate or pyrex, then make the puree with a fork and sprinkle with the additional sugar, bake within the oven for half-hour.
Get pleasure from it! .
