INGREDIENTS
- • Pork ribs 1.5 kg
- For the filling:
- • Blue cheese
- • Muzarella
- • Inexperienced onion (white and inexperienced half)
- • Roasted purple bell pepper
- Salsa:
- • White wine
- • 30 g of butter
- • 2 tablespoons of olive oil
- • 2 tablespoons of flour
- • warmth
- Pure:
- • 1 kg potato
- • 50 gr Butter
- • Leche
In a bowl, make the filling combination, with the grated mozarella, the shredded blue cheese and the chopped inexperienced onion and bell pepper.
Make a pocket within the ribs and fill it, then shut it with toothpicks or by cooking it.
In a frying pan, seal the ribs on either side, take away them and deglaze with white wine. As soon as the alcohol has evaporated, add the cubed butter with the oil. When the butter has melted, add the flour, type the paste and dissolve it with the broth, making a not very liquid sauce, add the steaks again to the pan, in order that they end cooking.
For the puree, boil the candy potatoes with their pores and skin on, as soon as they’re punctured and comfortable, take away them, peel them and mash them, add the butter and milk till you’ve a creamy puree.
