INGREDIENTS
- – Language 2 items.
- – Onion 1 unit.
- – Pepper 1 unit.
- – Celery 2 branches.
- – Carrot 1 unit.
- Salsa:
- – Mirasol chili pepper 250 g.
- – Onion 2 items.
- – Garlic 2 items.
- – Pepper.
- – 80 cc oil.
- – Water c/n.
- – Sal.
- – Quinoa 500 g.
- – Papines 500 g.
- – Eggs 4 items.
- – Parmesan cheese 100 g.
SPICY TONGUE WITH QUINOA
PROCEDURE:
1. Boil the tongue with the greens for 40 minutes, as soon as cooked, peel and put aside.
2. Cook dinner the quinoa and put aside.
3. Boil the papines and reserve.
4. Reduce the cooked carrot into cubes and put aside
5. For the sauce, reduce the onion, garlic and pepper in brunoise, sauté and season, cook dinner for two minutes and add beforehand hydrated and liquefied chili, cook dinner for quarter-hour, add the chopped tongue and put aside.
6. Place a portion of quinoa on one aspect and half a potato on the opposite unoccupied aspect sharing with the scrambled carrot and the tongue with the sauce.
7. Chop the onion into julienne strips and slices of tomato to embellish.
