INGREDIENTS
- – Roast lid 1 kg.
- – Thyme c/n.
- – Romero c/n.
- – Oregano c/n.
- – Salt a pinch.
- – Pepper a pinch.
- – Scorching meat 100 cc.
- Salad:
- – Chauchas 100 g.
- – Medium tomato 1 unit.
- – Exhausting boiled egg 1 unit.
- Dressing:
- – Mustard.
- – Ask.
- – Olive oil.
- – Salt a pinch.
- – Pepper a pinch.
ROAST TOP WITH CHAUCHAS SALAD AND DRESSING , we resolve the menu for you with this spectacular dish following the recipe beneath
PROCEDURE:
1. Sear the meat in a pan till golden brown, place on a baking sheet and season with dry herbs, add the broth, cowl with aluminum foil.
2. Place in an oven at 170 levels for half-hour. Take away the aluminum foil and let it prepare dinner for 30 extra minutes, leaving it golden brown on the skin, producing a crust.
3.Lower the uncooked beans on the bias (diagonal), the tomato and the egg reduce into quarters.
4. For the dressing, combine the mustard, mint, olive oil, season with salt and pepper and add to the greens.
5. Serve every little thing collectively, and revel in!
