INGREDIENTS
- For the little turtle:
- – 1 Tortuguita.
- – 200 g of bread crumbs.
- – 100 g of exhausting cheese.
- – C/N Thyme and rosemary herbs.
- – 3 egg yolks.
- – Lemon peel.
- For the eggplant puree:
- – 2 eggplants.
- – 100 g of ricotta.
- – C/N nutmeg.
- – 50 g of milk cream.
- – 1/2 clove of garlic.
- – C/N He performed lemon.
- – C/N Additional Virgin olive oil.
- For the cheese flan:
- – 200 g of milk cream.
- – 100 g of spreadable cheese.
- – 100 g of milk.
- – 200 g of grated exhausting cheese.
- – 4 eggs.
- – 40 g of corn starch.
- – 100 g blanched Brussels sprouts.
STUFFED TURTLE with breadcrumbs, cheese, herbs and egg yolk accompanied with an eggplant cream and cheese flan with Brussels sprouts this dish is super! filled with flavors and selection, for a spectacular dinner
PROCEDURE:
For the little turtle:
1. Open the meat within the middle, and add the breadcrumbs, cheese and herbs combination. Prepare dinner and reserve.
2. Mark on either side and place in a low oven in a pot with just a little broth and lined with aluminum foil.
For the eggplant puree:
1.Prepare dinner the eggplant on the range till it’s comfortable, then chop it, add the chopped garlic, lemon juice and the remainder of the elements.
2. Reserve heat.
For the cheese and brussels sprouts flan:
1. Blanch the cabbages and reduce them into julienne, combine with the remainder of the preparation.
2. Place it in a preheated oven at 160°C and prepare dinner the flan lined till pierced with a knife and the knife comes out clear.
Plating:
1. Place the eggplant puree on a tray, place the stuffed meat and the cheese flan on prime of the puree.
