INGREDIENTS
- – 1 pork rump.
- – 3 cloves of minced garlic.
- – 2 lemons.
- – Parsley a handful.
- – Smoked paprika 50 g.
- – Salt and pepper.
- Quince hulls:
- – Quince 1 kg.
- – Sugar 500 g.
- – Water 700 cc.
- Crushed candy potato:
- – Candy potato 4 models.
- – Sal c/n.
- – Water 3 L.
- – Black sugar 100 g.
- – Cinnamon 50 g.
- Pine nut pesto:
- – Pine nuts 100 g.
- – Rucula 1 tied.
- – Grated cheese 50 g.
- – Garlic 1 head.
- – Olive oil.
From Patagonia we deliver you this dish that you’re going to love! IRONED PORK QUADRILE, QUINCE HULLS, SWEET POTATO AND PINE NONE PESTO, very full so you possibly can learn to put together it at residence following the step-by-step beneath
PROCEDURE:
1. Marinate the pork with these substances after which cook dinner the thick steaks on the iron griddle.
Quince hulls:
1. Clear and peel the quinces, minimize into wedges and allow them to oxidize, then make a syrup and when it’s constant, add the quince.
Crushed candy potato:
1. In a saucepan, put the candy potatoes with the water, salt and convey to a boil. As soon as they’re cooked, crush them and cook dinner them on the grill with butter together with sugar and cinnamon.
Pine nut pesto:
1. Boil the pine nuts in chilly water till they’re delicate, peel and put aside.
2. Then chop the substances, mix in a bowl, season with salt and pepper and add Patagonian olive oil.
