INGREDIENTS
- – Pork ribs 3 kg.
- – Leek 6 models.
- – Verdeo 1/2 tied.
- – White wine 1 L.
- – Garlic 1 head.
- – Onion 1/2 kg.
- – Milk cream 300 g.
- Creamy polenta:
- – Polenta.
- – She.
- – Vegetable broth 250cc.
- – Milk 250 cc.
- – Cream cheese 300 g.
- – Milk cream 200 g.
- – Butter 100 g.
- – Chile-sweet greens.
- – Carrot 1/2 kg.
- – Purple bell pepper 2 models.
- – Recent corn 3 models.
- – Zuchini 3 pcs.
- – Jalapeño 2 models (or floor chili).
- – Sugar.
- – Apple cider vinegar.
- – Sunflower oil.
Stewed pork ribs with leek and inexperienced greens with creamy polenta and chilli-sweet greens, we resolve the menu for you with this horrible dish, preferrred for winter
PROCEDURE:
1. Seal the ribs in oil on a disc and salt with (spiced salt).
2. Defat and add leek, onion, the white a part of the inexperienced onion and garlic; Deglaze with white wine and cook dinner till the ribs are tender, including water if obligatory, cooking for roughly 1 hour.
3. End with inexperienced onion and cream.
4. Polenta: Sauté the chopped garlic in butter, add the milk and broth, when it boils, throw within the polenta and cook dinner, stirring continually so it would not stick.
5. End with butter, cheese and cream.
6. Chile-sweet greens: Seal the greens on all sides and add salt, sugar, jalapeño, vinegar and oil.
7. Cook dinner all the things collectively for five minutes.
