INGREDIENTS
- – Chorizo steak 1 unit.
- – Salt and pepper.
- – Manteca c/n.
- – Nutmeg.
- – Onion 2 models.
- – Garlic 2 cloves.
- – Leek 2 models.
- – Carrot 2 models.
- – Celery 2 models.
- Tone sauce:
- – Mayonnaise 300 g.
- – Eneldo 5 g.
- – Crema 180 g.
- – Anchoas 3 pcs.
- – Mustard 15 g.
- – Garlic cloves.
- – Salt and pepper.
- – Tuna.
- Decor:
- – Onerous-boiled egg.
- – Capers.
- – Sprouts.
- Pickled onions:
- – Purple onion 1 kg.
- – Vinegar 1 L.
- – Sugar 125 g.
- – Clove.
- – Laurel 3 leaves.
For these holidays, that VITEL TONE SANDWICH with pickled onions comes out, spectacular!
PROCEDURE:
1. For the meat, take away the fats and season with salt, pepper and nutmeg.
2. Seal it in a frying pan with slightly butter after which place it on a platter with the vegetable mattress.
3. Add the wine, season with salt and pepper and cook dinner within the oven for one hour.
4. For the sauce, course of the dill along with the mayonnaise, tuna, anchovies, capers, mustard, garlic, salt and pepper.
5. However, beat the cream to medium level and combine into the earlier preparation with enveloping actions.
6. For the pickled onions, lower the onions into feathers, put them in a jar and convey the vinegar to a boil together with the sugar, cloves, pepper and bay leaf.
