INGREDIENTS
- – Hip tail 1 unit.
- – Salt and pepper.
- – Chopped garlic 5 cloves.
- – Good quantity of chopped parsley.
- – Grated cheese 100 g.
- – Rosemary, sliced garlic and olive oil.
- Garrison:
Baked duchess potatoes.
- – Mashed potatoes 300 g.
- – Yolks 2 items.
- – Cornstarch 4 tbsp.
- – Grated cheese.
- – Salt and pepper.
- Salad:
- – Arugula 1 tied.
- – Salt, pepper and lemon juice.
- – Purple onion (depart 10 minutes in ice water).
- – Roasted bell pepper.
- – Poached egg 2 items.
Take pleasure in a scrumptious STUFFED QUADRIL TAIL with baked duchess potatoes and arugula and onion salad with dressing
PROCEDURE:
1. For the tail of cuadril, chop the meat and fill with the combination of chopped parsley, grated cheese, salt, pepper and grated garlic. Fill and shut with a toothpick.
2. On the skin of the meat, place somewhat oil, chopped rosemary and sliced garlic in a bowl. Unfold the meat and place on a plate. Bake for 25 to half-hour relying on the scale of the piece. It must be juicy.
3. For the potato garnish, combine the puree with the yolks, cheese, salt, pepper and cornstarch.
4. Place in a sleeve, make basket-like circles and bake within the oven till golden brown.
5. For the salad, combine the arugula with the onion.
6. For the dressing, place the roasted bell pepper in a mixer glass with salt, pepper, floor chili, a splash of oil and lemon juice. Combine nicely
and costume the salad.
7. Plate every little thing collectively, and luxuriate in!
