INGREDIENTS
- – Pork slaughterhouse 1 unit.
- – Roasted bell pepper.
- – Chopped greenery.
- – Grated Sardinian cheese (arduous cheese) Parmesan.
- – Caramelized onions.
- – Dijon mustard.
- – Salt and pepper.
- – That is a joke.
- – Foil.
- – Plums and raisins.
- Garrison:
- – Potatoes 2 models.
- – Salt and pepper.
- – Butter.
- – Crispy bacon 2 tbsp.
- Carrot salad:
- – Carrots 3 u. in flakes with potato peelers.
- – File 1 unit.
- – Purple onion 1 unit.
- – Brown sugar 1 tbsp.
- – Coriander, cinnamon, cumin and parika.
- – Recent cilantro leaves.
- – Greek yogurt half a cup.
- – Toasted cashew nuts.
ROLLED PORK SLAUGHTER WITH ROSTI POTATOES full of cheese, greens, mustard, plums and raisins tremendous mega scrumptious! You may as well add a carrot salad with lime and a scrumptious yogurt dressing.
PROCEDURE:
1. For the matambre, degrease a little bit if obligatory and place on the aluminum foil. Spice with salt and pepper.
2. Place a layer of caramelized onions, grated cheese, inexperienced greens, roasted bell peppers, plums and raisins. Shut, flanged and roll with aluminum.
3. Put within the oven for half an hour, take away the aluminum and cook dinner for 20 extra minutes, turning in order that it browns nicely.
4. For the rosti potatoes, boil the potato for five minutes. Take away and let cool. Grate and add the crispy bacon (diced sautéed bacon), season with salt and pepper.
5. Place on a sizzling pan with a little bit butter and cook dinner either side.
6. For the salad, peel the carrot and make scales with a potato peeler. Add the julienned onion soaked in ice water, the cilantro, the toasted cashews and make the dressing with the yogurt. Add the toasted spice seeds handed by the mortar with the brown sugar. Combine and add to the carrots. Zest a lime and a little bit lime juice.
