INGREDIENTS
- – Pork steaks.
- – Outdated Dijon mustard.
- – Feteated fontina cheese.
- – Dried tomatoes (olive + basil + clove of garlic). For the Sauce:
- – Oliva
- – Traditional mirepoixe (apio al bies).
- – Chiseled onion.
- – Leek on the bias.
- – carrot cubes 1 x 1. – Chili. – Garlic.
- – Marsala (Wine).
- – Contemporary thyme.
- – Contemporary rosemary.
- – Vegetable background.
- Garrison:
- For the mashed candy potatoes:
- – Candy potatoes. – Milk cream.
- – Cardamom.
- – Sal.
- – Pepper.
- – Butter.
- – Contemporary ginger.
- For the Cole Slaw:
- – Julienne purple cabbage.
- – Inexperienced apple with pores and skin and minimize into sheets.
- – Grated carrot.
- – White cabbage in julienne. – Fennel in julienne.
- – Radish in small cash.
- – Chiseled purple onion. – Contemporary cilantro.
The genius of cooking-recipesmarianosan.cocina visited us and taught us tips on how to put together these STUFFED PORK STEAKS, WITH CREAMY SWEET POTATO MASH AND COLE SLAW which are finger-licking good.
Process:
1.For the steaks: Hydrate the dried tomatoes, drain them and allow them to marinate in olive, basil and sliced garlic.
2.Lower the piece of pork into 1 cm thick steaks (ditto Milanese), unfold them with Dijon mustard, add fontina cheese slices and dried tomatoes. Shut fastidiously and tie it. Reserve.
3.In a pot or pan, place olive oil and seal the steaks till caramelized on all sides.
4.As soon as prepared, take away and in the identical container place the mirepoixe with a bit salt till barely caramelized, then add chili, garlic and cook dinner for a number of seconds.
5.After that point, add the marsala and lift the caramelization till the alcohol evaporates.
6.Return the steaks to the pot and add the meat inventory to half top, add the thyme and rosemary, cowl and let cook dinner over average warmth for 20/25 minutes. Able to serve.
7.Garnish: For the creamy mashed candy potatoes, warmth the heavy cream together with the cardamom and contemporary ginger. Cowl and let it relaxation for a couple of minutes (infuse).
8.Peel the candy potatoes, minimize them and cook dinner them in chilly water till they’re prepared. Reserve cooking water.
9.With the assistance of a mixer, mash the candy potatoes along with the cream and butter (very chilly). Whether it is too dry, we add cooking inventory till we receive the specified texture. Alter salt and pepper. Able to serve.
10.For the Cole Slaw:
Dressing: Combine all of the substances. Reserve.
11.The remainder of the greens, put them collectively in a container and add the specified quantity of dressing. Able to serve.
All that continues to be is to plate it and revel in!.
