INGREDIENTS
- For the tail:
- – 1 rump tail.
- – 2 pork sausages.
- – 2 onions.
- – 1 crimson pepper.
- – 1/2 inexperienced pepper.
- – 1 clove garlic.
- – 200 g of provolone cheese.
- – Sal c/n.
- – Pepper c/n.
- – Floor chili c/n.
- – Olive oil c/n.
- – Hilo to bridle.
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- For the gremolatta:
- – Parsley (leaves) 50 g.
- – 2 garlic.
- -Zest of 1 lemon.
- – Sal c/n.
- – Black pepper c/n.
- – Roasted peanuts 100 g.
- – Olive oil 50 cc.
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- For the potatoes:
- – Potatoes 1.5 kg.
- – 100 cc oil.
- – Polenta 60 g.
- – Sal 20 g.
- – Black pepper c/n.
We had a go to from the genius of cooking-recipesAndres Chaijale who taught us how one can put together this nice dish : QUADRILE TAIL STUFFED with PORK CHORIZO and CHEESE , accompanied by POTATOES scented with PEANUT GREMOLATTA .
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Process:
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For the tail:
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1.Clear the tail and open to fill.
2.Cook dinner the chorizos, shell and sauté together with the onion, crimson pepper, inexperienced pepper and garlic lower into small cubes.
3.Season and proceed to fill the rump tail with the stir-fry blended with the grated provolone cheese and the seasonings.
4.Bride with thread and prepare dinner within the oven at 180°C for roughly 40/45 minutes. ‘
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For the potatoes:
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1.Wash the potatoes properly and lower into wedges with pores and skin.
2.Place them in a bowl, add oil and sprinkle polenta, salt and pepper.
3.Place on a baking sheet and prepare dinner at 180°C till golden brown.
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For the gremolatta:
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1.Chop the recent parsley, garlic and add the lemon zest and seasonings.
2.Toast peeled peanuts and course of with olive oil.
3.Combine the whole lot and use to accompany the potatoes.
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In case you tried this recipe and wish to share the way it turned out, use the cooking-recipes and cooking-recipescooking-recipes.
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