INGREDIENTS
- – 1 Stamp.
- – Milk 500 cc.
- – Garlic 5 crushed cloves.
- – Laurel 4 leaves.
- – Inexperienced 1 unit.
- – Cilantro1/2 package deal.
- – Lemon peel and juice 2 models.
- – Ginger 2 cm.
- – Salt entrefines 15 g.
- – Pepper 5 g.
- – Floor fenugreek ½ tbsp.
- – Fennels 1 unit reduce right into a wonderful feather sort.
- – Frequent onion 1 unit reduce right into a feather.
- – Scorching 500 cc.
- Creamy barley:
- – Barley 250 g.
- – Garlic 2 crushed cloves with a pinch of salt.
- – Onion 2 models.
- – Leek.
- – Celery 2 branches.
- – Chopped sage.
- – Oil.
- – Fantastic salt
- – Floor coriander 2 tbsp.
- – Comino 1 board of administrators.
- – Laurel 2 leaves.
- – Clove 1 unit.
- Cabbages and turnip greens:
- – Cabbages ½ tray.
- – Turnips ½ pack.
- – Lemon 1 unit.
- – Sal.
- – Pepper.
- – Olive oil.
- – Serraceno wheat.
- Gremolatta:
- – Parsley 1 handful.
- – Lemon 1 unit.
- – Garlic 2 cloves.
- – Oliva.
- – Vinegar 4 tbsp.
Matambre tenderized in milk with creamy barley, cabbage and gremolatta
PROCEDURE:
1. Warmth the milk with all of the components besides the lemon juice, onion and fennel.
2. When it begins to boil tender, take away from warmth and add the juice. Combine with a whisk and let it relaxation for half an hour.
3. Add the broth, combine and place with the greens in a deep plate.
4. Place the matambre on them with the fattest facet dealing with up.
5. Cowl and let marinate in a single day within the fridge.
6. Prepare dinner in a medium oven with all of the liquid and lined with aluminum foil for about an hour or till tender.
7. Flip the oven as much as most, uncover and let the fats brown.
Creamy barley:
1. Wash the barley.
2. Sauté the finely chopped greens with the sage and spices.
3. Add the corn.
4. Combine nicely and prepare dinner for five minutes.
5. Add water and end cooking over low warmth, stirring usually. It needs to be creamy risotto model.
Cabbages and turnip greens:
1. Wash and clear the greens.
2. Blanch in boiling water with a bit of salt for two minutes.
3. Cool in ice water.
4. To serve, warmth a frying pan or griddle with a bit of oil and brown.
5. Sprinkle with salt and pepper and lemon juice.
6. Take away from the warmth and when serving over the corn stew, end with the toasted serraceno wheat.
Gremolatta:
1. Chop the parsley and add the lemon peel, grated or chopped garlic and the remainder of the components.
2. Peel some lemon wedges and add to the combination.
3. Season with salt and pepper to style.
