INGREDIENTS
- – 1 entire boneless bondiola.
- – 4 models pink onions.
- – 1 liter pink wine.
- – 100 g sugar.
- – 300 g blue cheese.
- – 500 g smoked bacon.
- – 10 models Prunes.
- – 200 g Walnuts.
- – Hilo choricero.
- – 300 cc Milk cream.
- – 100 g Mustard.
- – Poppy seeds.
- – 500 g batatas.
- – 200 g butter.
- – 100 cc honey.
- – Garlic oil c/n.
- – Perejil c/n.
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Right here we depart you the entire recipe for this spectacular dish that cooking-recipesgalianochef ready on yesterday’s program!
BONDIOLA STUFFED WITH MASHED SWEET POTATOES AND MUSTARD SAUCE .
Process:
1.Place the purple onions, lower into julienne or feathers, in a pot or pan with sugar and pink wine. Go away it cooking for about 25/half-hour in order that it reduces and the onions stay moist and purple. Reserve.
2.Open the bondiola and put blue cheese, the chopped walnuts, the beforehand sautéed bacon and the onion. Shut and flanged.
3.Place in an oven at 180°C for 40/50 minutes.
4.For the mashed candy potatoes, peel them and place them in salted water and serve them. As soon as they’re cooked tender, mash the candy potatoes and add butter or cream, garlic oil and chopped parsley. Combine nicely with a mixer to attain creaminess.
5.For the sauce, warmth milk cream with slightly salt and add tablespoons of mustard (quantity obligatory relying in your style).
6.To plate, place the mashed candy potatoes, some slices of stuffed bondiola, the mustard sauce, sprinkle with slightly poppy seeds, chopped walnuts, slightly parsley and revel in
