INGREDIENTS
- For the language:
- – Pork tongue 4 pcs.
- – Water 3 L.
- – Sal 150 g.
- – Laurel 1 leaf.
- – Oregano.
- – Herbs.
- – She.
- For the French dressing:
- – Vino tinto cabernet 200 cc.
- – Mascabo sugar 20 g.
- – Olive oil 100 cc.
- – Aceto 2 tbsp.
- – Chopped herbs 1 tbsp.
- For the greens:
- – Purple, inexperienced and yellow bell pepper ½ unit of
- every.
- – Fennel 1 unit.
- – Purple onion 1 unit.
- – Cucumbers ½ unit.
- – Purple wine vinegar 1L.
- – Honey.
- To finish:
- – Capers 2 tbsp.
- – Anchoas 2 pcs.
- Salad:
- Candied mushrooms in jars:
- – Girgolas 3 pcs.
- – Portobello 3 models.
- – Garlic 1 clove.
- – Olive oil c/n.
- – Thyme and rosemary.
- – Blanched baboon halves 150 g.
- – Blanched asparagus halves 5 models.
- – Olive oil.
- – Salt and pepper.
Get pleasure from a spectacular meal following the recipe that cooking-recipesnahuelpomponio ready on in the present day’s present! TONGUE WITH PICKLED VEGETABLE VINAIGRETTE .
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Process:
1.Put together a brine with water, salt, bay leaf, garlic and herbs. Boil the tongues and prepare dinner for 1 hour from once they come to a boil. Let cool within the liquid after which peel.
2.Then again, boil the vinegar with the honey and submerge the greens within the sizzling liquid. Let cool.
3.For the French dressing, cut back the wine with the mascabo sugar. Cool and emulsify with the olive and vinegar. Season with salt and pepper and herbs.
4.For the mushrooms: Place the mushrooms in items inside a sterilized jar, add 1 clove of peeled garlic, rosemary, thyme and peppercorns. Cowl with olive and shut. Place in a saucepan with water and prepare dinner at 80°C by immersion for 1 and 1/4 hours. Cool and blend with the blanched halves of the infant potatoes and the asparagus.
5.Plate every little thing collectively, and revel in! .
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