I present This was one of the dishes prepared during the holidays.
Although I like to innovate in the kitchen, and I'm from that welcomes any new flavor with no problem, I have enough attachment to traditional flavors to the palate gets used from the earliest ages, the kingdom of flavors that everyone mystified.
Christmas at my house but always sweet and happy lamb tasted like baked, fish soup my grandma made a total commitment, a seafood cocktail ... and casadielles (one of my unfinished).
This is one of those dishes naked, that shine with all his might not need more than a paste of garlic that we put the day before to permeate the meat its flavor ... the rest makes a good lamb, or lamb, this is going to taste. CaprichÃn
My last kitchen gadget is a very simple but allows you to make the potatoes in a spiral ... to see is not essential ... but if I had to argue its practicality I would say that the potatoes are much more crisp ... although it is a very subjective opinion, I admit ... What can we do?, I'm lost ... they cucadas
Ingredients: Middle
lamb.
A small glass of white wine. 4 cloves garlic
chubby.
virgin olive oil.
Salt Potatoes.
to accompany red peppers (optional).
Prepared
Last night we put in a mortar and crush the garlic. It must be almost like a paste.
We spread it around the lamb with mashed.
We left all night, and the next day to clean with a cloth, season with salt and place in an ovenproof dish. Pour over some boiling oil, is placed around a glass of water and put a soft-top oven.
Once we begin to get tender, increasing the temperature of the oven, trying to make it golden.
We will return every so often to go gilding alike. Occasionally we will water the lamb with the juice running loose and going into the tray.
will know that is done when not offer resistance when pierced and have an appetizing golden color.
fry potatoes to accompany. Another option is to love me and put baking potatoes at the last minute in the oven (pre-fried) to soak the lamb juice.
Bon appetit!
0 comments:
Post a Comment