INGREDIENTS
- – 1 rump cowl.
- – 1 giant crimson bell pepper
- – 1 giant eggplant.
- – 1 clove of minced garlic.
- – 100 g of grated provolone or different.
- – Salt and pepper.
- – Olive oil.
We now have your menu for the parri! This beautiful rump tapa with a bell pepper sauce that you’ll love, grated provolone and mashed eggplant! observe the step-by-step under and luxuriate in it with mates
PROCEDURE:
1. On a grill, sear the meat solely on the fats facet.
2. On the identical time and over excessive warmth, burn the bell pepper and the eggplant on all sides.
3. Take away the pores and skin and seeds from the crimson pepper, minimize into julienne strips, season, course of and put aside.
4. Return to the meat as soon as marked on one facet, take away and minimize into thick steaks of roughly 2 cm.
5. Prepare dinner every of the items on one facet and when turning, season with the processed roasted bell pepper, add the grated cheese on prime.
6. End cooking on the desired level.
7. For the eggplant puree, open the eggplant in half, take away its flesh with a spoon, chop with a knife and mash with a fork, season with salt, pepper, chopped garlic and olive oil.
