INGREDIENTS
- Pickled eggplants:
- – Eggplants 2 kg.
- – Coarse salt 100 g.
- – Vinagre c/n.
- – Sugar 100 g.
- – CC oil.
- – Laurel 2 leaves.
- – Peppercorns 1 tbsp.
- – Floor chili 1 tbsp.
- – Oregano 1 cda.
- – Fennel Seeds 1/2 tbsp.
- – Candy paprika 1 tbsp.
- – Cloves 2 models.
- – Contemporary basil 1 handful.
- – Garlic 4 cloves.
- Vitel sinks:
- – Vitel 6 models.
- – Chori steak 1kg.
- – Pebete bread 6 pcs.
- – Pickled onion 100 g.
- – Alcaparras c/n.
- – Onerous boiled egg 2 models.
- – Flores.
- – Eneldo c/n.
- Pickled onions:
- – Onions 200 g.
- – Vinegar 200 g.
- – Sugar 70 g.
- – Laurel 1 unid.
- – Peppercorns 5 models.
- Salsa vitel:
- – Caper 10 g.
- – Anchoa 20 g.
- – 1/2 level cream 90 g.
- – Mayonnaise 150 g.
- – Eneldo c/n.
- – Garlic 1 clove.
- – Tuna 75 g.
- – Salt and pepper.
- Punch:
- – Patero blanco wine 2 L
- – Coriander and huacatay syrup 500 cc.
- – Soda.
- – Eucalyptus tincture for fragrance.
VITEL TONÉ SANDWICH with pickled eggplant, pickled onions, vitel sauce and punch
PROCEDURE:
1. Peel and minimize the eggplants.
2. Place them with coarse salt in a container and put a weight on prime in order that they’re tight.
3. Wash them to take away the salt. Then boil them with vinegar, sugar, bay leaf, pepper and cloves till they’re tender.
4. Take away and let cool.
5. Add the opposite seasonings and place in a sterilized jar with oil till coated.
6. Boil the jars, tightly coated, for 20 minutes to protect.
Vitel sinks:
1. Prepare dinner all the piece of chorizo steak on the grill with wooden and charcoal slowly for 3 hours relying on the dimensions, seasoned with brine (sizzling water, smoked paprika, garlic, rosemary), sprinkling this brine to offer it taste.
2. Take away the piece and preserve chilly.
3. Reduce the skinny sheets and reserve to assemble.
Pickled onions:
1. Reduce the onion into feathers.
2. Warmth the vinegar with the sugar and spices and pour over the onion.
3. Let it relaxation for a day.
Salsa vitel:
1. Combine all of the elements besides the cream.
2. Then incorporate the whipped cream 1/2 level with a spatula
To assemble:
1. Warmth the pebetes within the oven for a couple of minutes.
2. Reduce them within the center.
3. Intersperse vitel sauce with the meat fetas.
4. End with sauce and enhance with chopped egg, pickled onions, capers and dill.
