INGREDIENTS
- – Asado little flags 2 models.
- – Salt trains.
- – Provoletta.
- – Purple bell pepper.
- – Salt and pepper.
- – Laurel.
- – Chopped garlic.
- – Parsley.
- – Blanched asparagus 1 bundle.
- Stuffed potato:
- – Potato 3 models.
- – Spinach or chard ½ tied.
- – Onion 2 models.
- – Bacon.
- – Cream cheese.
- – Grated cheese.
- – Garlic, salt and pepper.
Activate the grill and that roast flag comes out with provoleta, stuffed potatoes and asparagus
PROCEDURE:
1. Salt the meat and grill it spherical and spherical.
2. For the potatoes, cook dinner them over embers wrapped in aluminum till they’re tender.
3. Hole them out and stuff them: For the potatoes, sauté spinach or chard with garlic after which combine it with cream cheese, grated cheese, salt and pepper. End on the grill.
4. For the bell peppers, grill them, as soon as burned, place them in a bag. Peel them and lower them into strips, season with a bit of olive oil, garlic, parsley and a bay leaf.
5. For the provoleta, grill on a griddle or grill and serve with the roasted bell peppers.
6. For the asparagus, season with salt and pepper and cook dinner on the grill.
