INGREDIENTS
- -1 roast tapa
- -Leek.
- -Carrot.
- – She.
- -Ginger.
- – Cider.
- For the garnish:
- -Baked potatoes
- -Vinagreta rock and roll:
- lemon juice,
- soy sauce,
- olive oil
- finely chopped leek.
1.Open the roast lid within the center and fill with chopped leek, grated carrot, a bit chopped garlic, grated ginger and a splash of oil.
2.Shut the lid with just a few pinches, coat it forwards and backwards with olive oil and put it on a plate, add cider and put it in a scorching oven for about 40′.
3.Put the papines in a pot and fill midway with water. Let it boil for 15′.
4.Put the papines in a baking dish, with olive oil and put them within the oven when they’re golden brown.
5.Make a combination of lemon, a bit olive oil and soy sauce. Add this combination to the papines together with chopped leek once they come out of the oven.
ENJOY NOW!.
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