INGREDIENTS
- RUSTIC CREOLE:
- – Steak 400 g to grill or bake.
- – Tomatoes within the center 10 models.
- – Medium onion 1 unit.
- – Roasted chili pepper 1 unit.
- – Crushed garlic cloves 3 models.
- – Roasted peppers 2 models.
- – Thyme department 1 unit.
- – Bay leaf.
- – Olive splash.
- – Salt and pepper.
- ROASTED OLIVE MARINATED STEAK EYE WITH RUSTIC TOMATO CRIOLLA AND STUFFED TOMATO:
- – 1 steak 400 g to grill or oven.
- STUFFED TOMATO:
- – 8 spherical tomatoes.
- – ½ leek.
- – ½ inexperienced.
- – ½ carrot.
- – 1 clove garlic.
- – ½ onion.
- – ½ zucchini.
- – ½ pink bell pepper.
- – ½ yellow bell pepper.
- – 3 eggs.
- – 1 tbsp recent chopped herbs – thyme, oregano, rosemary, chives, parsley.
- CRUST:
- – 8 tablespoons of grated Reggiano cheese.
- – 10 tablespoons of white bread crumbs handed by way of a sieve strainer.
- – 3 garlic cloves.
- – Drizzle of olive oil.
- – 2 anchovies in oil.
- – Salt and pepper.
- SALAD OF FINE CUT TOMATOES:
- – 5 forms of tomatoes.
- French dressing:
- – 1 oregano department.
- – 3 basil branches.
- – 3 parsley branches.
- – ½ lemon juice.
- – ¼ orange juice.
- – Drizzle olive oil.
- – 2 tbsp cane honey.
- – Salt and pepper.
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RUSTIC CREOLE:
1. Roast all the things collectively in a deep oven tray with out masking it. Brown with pores and skin and all.
2. Take away, cool, peel and chop all the things finely.
3. Serve with the beforehand seasoned and grilled beef eye.
ROASTED OLIVE MARINATED STEAK EYE WITH RUSTIC TOMATO CRIOLLA AND STUFFED TOMATO:
1. Hole out every tomato.
2. Lower all of the greens into brunoise.
3. Sauté for just a few seconds with a bit olive oil with out dropping the crunch of the greens.
4. Stuff every tomato as soon as the filling is chilly.
5. For the crust, combine the breadcrumbs, garlic, oil, grated cheese, anchovies and place on the stuffed tomato.
6. Put within the oven to gratin.
SALAD OF FINE CUT TOMATOES:
1. Lower the tomatoes into slices.
2. Season with salt and pepper and add olive oil and oregano leaves.
