INGREDIENTS
- – Pork slaughterhouse 1 unit
- – Sugar 2 tbsp
- – Lemon 1 unit
- – Potatoes 3 pcs
- – Sugar 3 tbsp
- – Butter 3 tbsp
- – Salt pepper
- – Chili pepper
- – Spinach 1 bundle
- – Fennels 2 models
- – Cherries c/n
Pork Matambrito with toffee candy potato puree
PROCEDURE:
1. First, activate the plate.
2. In a bowl, marinate the matambre with lemon juice, salt, pepper, somewhat olive, sizzling pepper and sugar.
3. Convey to the plate.
4. For the puree, boil the candy potatoes, and generate the toffee by making a caramel with butter and sugar. Mingle.
5. For the salad, grill the fennel with butter and somewhat olive. Salt and pepper.
6. Clear the spinach leaves.
7. Reduce the cherries.
8. Assemble the salad.
9. Plate the whole lot.
