INGREDIENTS
- For the Azotillo:
- – 1 kg of whip.
- – 300 g of spinach cooked Italian fashion.
- – 4 Tomatoes minimize in half and roasted.
- – 50 g of breadcrumbs.
- – 50 g of grated parmesan.
- – 300 g of uncooked ham.
- – 500 g of ricotta.
- – 100 g of toasted almonds.
- -Thymes.
- – 4 cloves of garlic.
- For the cauliflower emulsion:
- – 1 Cauliflower.
- – 1 L of milk.
- – C/N Water.
- – C/N Additional virgin olive oil.
We do not need to tempt you .. however have a look at this great dish AZOTILLO STUFFED with uncooked ham, spinach, ricotta, roasted tomatoes and almonds the mixture of the filling makes it particular
PROCEDURE:
For the Azotillo:
1. Open the azotillo like a matambre, place the slices of uncooked ham overlaying the meat, add the spinach evenly, a mattress with the tomatoes after which combine with the breadcrumbs, the ricotta, the parmesan cheese and the almonds which we’ll place within the middle.
2. We roll and tie.
3. We fry in a frying pan or grill, cowl with aluminum foil however first place the thyme and garlic between the meat and the paper in order that they provide us taste.
4. Prepare dinner slowly at 140ºC till the meat is smooth.
For the cauliflower emulsion:
1. Boil the cauliflower in milk and water till it is rather white, then use a blender to liquefy and emulsify with the olive oil till you attain a easy cream (combined puree and cream).
2. Presentation: Minimize the azotillo into slices on a plate and place the cauliflower emulsion in a separate saucepan.
