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.
- – Purple wine.
- – Warmth.
- – Salt and pepper.
- For the gratin:
- – Complete potatoes 2 models.
- – Spinach a handful
- – Milk cream c/n.
- – Grated cheese c/n.
- – Salt and pepper c/n.
- – Butter 1 tbsp.
SKIRT IN CASSEROLE WITH POTATO GRATEN, SPINACH AND CREAM, scrumptious menu to take pleasure in at house!
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, pink wine and broth.
2. Prepare dinner till the skirt thickens and is tender.
3. Potato gratin: boil complete 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.
4. Plate every part collectively.
