INGREDIENTS
- For the child:
- – Child 1 unit.
- – Figs raisins 50 g.
- – Damascus raisins 50 g.
- – Prunes 50 g.
- – Dijon mustard 4 tbsp.
- – Pesto 1 cup.
- – Salt and pepper c/n.
- To braise:
- – White wine ½ L.
- – Olive oil c/n.
- – Caldo de cabrito ½ L.
- – Mirepoix c/n.
- – Laurel 2 leaves.
- – Salt entrefina c/n.
- Polenta:
- – Child broth 4 cups.
- – Yellow polenta 1 cup.
- – Lard 2 tbsp.
- – Goat cheese 100 g.
- – Mozzarella 100 g.
- – A handful of roasted cherry tomatoes.
- – Roasted asparagus 6 items.
- – Salt and pepper c/n.
- – Grated cheese c/n.
Get pleasure from a scrumptious GOAT ROLLING with CLOUD OVEN POLENTA following the recipe that cooking-recipesnahuelpomponio taught us to organize as we speak! .
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Process:
1.Debone the complete goat and match it with the meat on the ends, attaining an excellent sheet. Mix, season with mustard and pesto and fill with fruits. Coil and bridle. Brown in a pan with olive, then place on a baking sheet with the mirepoix, wine, broth and bay leaf. Salt, cowl and bake at 160°C for two hours.
2.For the polenta, convey the milk to a boil, then pour within the polenta and cook dinner for five minutes. Assemble with the lard and cheeses. Season. Place in a baking dish and sow the asparagus and tomatoes, sprinkle with grated cheese and gratin.
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Should you tried this recipe and need to share the way it turned out, use the cooking-recipes and cooking-recipescooking-recipes.
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