INGREDIENTS
- – Bondiola 1 unit.
- – Leek 2 items.
- – Ciruelas 500 g.
- – Pancetta 200 g.
- – Thyme to style.
- – Chopped garlic 1 tbsp.
- – Ketchup 2 tbsp.
- – Elective liquid smoke.
- – Walnuts 150 g.
- Salad:
- – Purple cabbage 200 g.
- – Fennel 1 unit.
- – Carrot1 unit.
- – Vinegar 2 tbsp.
- – Mayonnaise 100 g.
- – Orange juice 1 unit.
- – Peel or chopped chives.
- – Salt and pepper.
We clear up the menu for you with this spectacular ROLLED STUFFED BONDIOLA! With leek, plums and bacon, accompanied by a salad
PROCEDURE.
1. For the bondiola, open the matambre kind bondiola.
2. Minimize the bacon into lardons and sauté till golden brown, add the leek and plums diced with the pores and skin. Season.
3. Combine the ketchup with the chopped garlic, thyme, pepper and liquid smoke.
4. Paint the bondiola with ketchup and fill with sauté, add the hardly damaged walnuts and roll up.
5. Tie the bondiola and place on a roasting pan, season with salt and cook dinner in a average oven for about 50/60 minutes, midway via cooking, paint with slightly ketchup so it browns.
6. For the salad, minimize all of the greens into tremendous advantageous julienne strips and place in a bowl.
7. For the dressing, combine the mayonnaise with the orange juice and vinegar. Combine and costume the salad, season with salt and pepper.
8. Minimize the bondiola and serve with the salad.
