INGREDIENTS
- – Roast 1 kg.
- – 1 head of garlic.
- – Nutmeg c/n.
- – Recent rosemary 1 sprig.
- – Floor peppercorns c/n.
- – Salt entrefina c/n.
- Garrison:
- – Cabutia squash (minimize into wedges) 1 unit.
- – Onion 3 models.
- – Morrones 2 models.
- Salsa:
- – Vinagre c/n.
- – Dried oregano c/n.
- – Garlic powder c/n.
- – Floor chili c/n.
- – Perejil c/n.
- – Mint c/n.
- – Salt and pepper c/n.
Plan for the weekend: ROASTED BANDERITA with pumpkin, onion and bell peppers cooked in embers and a sauce with mint
PROCEDURE:
1. Marinate 10 cm extensive roast strips with rosemary, head of garlic and pepper. As soon as prepared, placed on the grill.
2. For the garnish, we minimize the cabutia squash into not very thick slices and put it on the grill.
3. We cook dinner the bell pepper and onion over embers. This can be a quite simple method the place we place the vegetable on a combination of embers and ashes in order that it cooks shortly. The primary layer, the pores and skin, of the pepper will burn, however don’t fret, we are going to take away that simply later. It’s a must to calculate roughly 8/10 minutes per aspect (all 4 sides). As quickly because it turns black, we flip it, being cautious to not overdo it. Since if this occurs they’ll burn greater than the primary layer and can’t be used.
4. As soon as the 4 sides are prepared, we take away it from the warmth and let it relaxation after which take away the burned park. The simplest manner to do that is with a bag or kitchen wrap, slowly operating it over the pepper, the pores and skin will adhere and it’ll come off. Strive to not moist it in order to not lose the flavour and aroma of the smoke.
5. As soon as we take away it from the oven, we’re going to put together a sauce with vinegar, oil, dried oregano, floor chili, dried garlic, finely chopped contemporary parsley and coarsely chopped mint. We submerge all of the greens on this preparation.
