INGREDIENTS
- – Boga fillets 2 pcs.
- – Papas.
- – Queso.
- – Salt and pepper.
- – Butter.
- Risotto:
- – Onion.
- – She.
- – Arroz carnaroli.
- – Vino.
- – Butter.
- – Parmesan.
- – Salt and pepper.
- – Warmth.
- – Kale.
- – Spinach.
Eat fish and revel in a spectacular kale and spinach risotto with this recipe for roast boga filet in potato croute
PROCEDURE:
1. Grate the potatoes and cheese on a positive grater, place in a bowl and season.
2. Prepare the cheese croute on the boga tacos and brown, cook dinner for 3 minutes on the croute facet and 4 minutes on the meat facet.
3. For the risotto, sauté onion and garlic, add the carnaroli rice, kale powder and flaked spinach, cook dinner for two minutes and add white wine till the alcohol evaporates.
4. Add the broth and stir till the grain is prepared. End with butter and cheese.
5. Plate the risotto and prime it with the vogue tacos.
