INGREDIENTS
- – Boned skirt 1 laptop.
- – Olive oil.
- – Mirepoix (carrot, celery, onion and leek).
- – Laurel.
- – She.
- – Orange (pores and skin) 1 unit.
- – Lemon (peel) of 1 unit.
- – Cinnamon stick.
- – Romero.
- – Thyme.
- – Pink wine.
- – Warmth.
- – Salt and pepper.
- For the gratin:
- – Entire potatoes 2 models.
- – Spinach a handful.
- – Milk cream c/n.
- – Grated cheese c/n.
- – Salt and pepper c/n.
- – Butter 1 tablespoon.
We clear up the menu for you with this casserole skirt with gratin potatoes that comes out spectacular! Under we depart you the whole recipe
PROCEDURE:
1. Minimize the skirt into steaks and brown in a saucepan, add the mirepoix, bay leaf, garlic, orange and lemon peel, cinnamon stick, rosemary, thyme, purple wine and broth.
2. Prepare dinner till the skirt thickens and is tender.
3. For the potato gratin: boil the entire potatoes with out pores and skin, then break them right into a small spherical dish, add chopped uncooked spinach, cream, butter, grated cheese and gratin.
