That you seem such a good potato salad, a good glass of wine and a good dessert? Super not it? post anything to enjoy it. Ingredients
8 medium potatoes 370 gr of extra virgin olive oil.
5 cloves crushed garlic, unpeeled
2ramas fresh thyme 2 bay leaves,
200 g chopped carrots 100g leeks
200 gr sliced \u200b\u200bonion cut into wedges 800 g
Iberian pork cheek
6 / 8 black peppercorns 3
cloves 1 pinch ground cinnamon 700 gr
rioja red wine. Development
- Peel the potatoes and cut the ends so they are all have the same length and base. With the help of a knife or sacabolas emptied and reserve the water for q will not rust.
- Set in 300 gr glass of olive oil, 1 clove garlic, 1 sprig thyme, 1 bay leaf and set 7min, varoma, vel 1
- Place potatoes in a foil pouch, put it into the varoma and carefully pour the flavored oil above and set aside.
- Pour into the bowl the remaining 70 g oil, 4 cloves of unpeeled garlic, carrot, leek and onion. Schedule 7 min, varoma, turn left, vel spoon.
- Add the cheeks, thyme, bay leaves, lie pi, cloves, cinnamon, salt and wine (the amount required to reach the threshold or signal from the vessel of 2 liters). Schedule
60 min, 100 º, turn left, vel spoon and place the bowl with the potatoes varoma in place.
- varoma Remove the container and reserve. Check that the meat is mellow and tender but add more wine and set 10 min, 100 º, turn iz, vel spoon
- Remove the cheeks and reduce the sauce a few minutes at room scheduling varoma. If you want finer pass the sauce through a chinois or crushing.
- Remove the potatoes from the oil, fill them with meat and drizzle with the sauce. NOTES
-Serve hot
- You can marinate the meat with vegetables 24.
- The sauce has to be thinner than the q see in the picture, I had a little incident with the chaps in the glass.
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