INGREDIENTS
- Recipe for 4 individuals.
- For the picanha:
- – 1 kg of picaña
- – ½ carrot.
- – ½ leek.
- – ½ onion.
- – 1 department of celery.
- – 1 glass of crimson wine
- – Scorching meat c/n.
- – Recent rosemary.
- – Smoking chips.
- For the cabbage puree:
- – 800 g of Brussels sprouts.
- – 100 g of butter.
- – 50 g of milk cream.
- – C/n nutmeg.
- – 10 mint leaves.
- – 10 basil leaves.
- For the cork turnips:
- – 600 g of turnips.
- – Water c/n.
- – Butter 150 g.
- For the virgin black olive sauce:
- – 100 g of black olives.
- – 50 g of toasted sunflower seeds.
- – c/n chopped parsley.
Smoked picaña with cabbage puree and cork turnips
PROCEDURE:
For the picaña:
1. Seal the picaña in an iron pot, sauté the greens in the identical pot,
deglaze with the wine, let it cut back, add the broth and cook dinner, lined, till
that it’s smooth.
2. As soon as cooked, take away from the pot and smoke the meat by placing aluminum within the
backside of a pot, add the wooden chips and rosemary over direct warmth to make them begin to smoke.
3. Go away till it takes on odor and smoke taste.
For the cabbage puree:
1. Sauté the cabbages with just a little oil, add just a little water, cowl and cook dinner over low warmth till they soften.
2. Place the cabbages in a blender, add the butter and cream and
Course of till you get a easy and high quality puree.
For the cork turnips:
1. Place the turnips in a pan with a thick backside, cowl them with water and add the butter, cook dinner lined with paper till the water evaporates and begins to brown with the butter, proceed cooking till it takes on a pleasant golden coloration.
For the virgin black olive sauce:
1. Chop all of the substances and blend them utilizing olive oil to bind.
Presentation:
1. Place the cabbage puree on a wave tray, then place the meat within the middle and the cork turnips on the aspect, lastly pour among the virgin sauce on the aspect of the meat and on high of the turnips.
