The cover shows two textures Distinctive at once - the gratin crunch and succulence over the filling. Looks very delicious but the work is quite easy and comfortable. More importantly, you can do a day earlier. When it comes to serving, heat the oven a few minutes, it is ready.
! With Extremadura products to get the great taste and texture! This cover is participating Extremeñas Recipe Contest.
The organizer is ExtremaCalidad ( http://www.extremacalidad.com/ ).
The three sponsors are:
- Jacoliva ( http://www.jacoliva.com/ ) and
- Ham Baptist House ( http://www.jamonescasabautista.com/ ) and
- Seur ( http://www.seur.com/ )
Iberian pork loin stuffed potatoes with grilled sausage
Iberian( are served as tapas, 4 people )
- 6 new potatoes, small
- 2 fillets of Iberian pork loin
- 1 to 2 tsp / s
- cream cheese 2 tablespoons homemade tomato sauce
- 40 g of sausage Iberian
- 1 cup bread crumbs 1 clove garlic
- a pinch of paprika La Vera 3 sprigs parsley
- olive oil salt pepper
- Wash the potatoes, cook in microwave on high power 7 minutes, or until tender but firm. Cut in half, remove the pulp (the reserves for soup or salad).
- Season the filets, cooking on the grill over high heat 2 to 3 minutes or fry in a nonstick skillet with a teaspoon of oil. Cut into small cubes.
- Mix the diced pork with cream cheese and tomato sauce, filling the gap with the compound of the potatoes.
- Chop garlic, cut the sausage into cubes, mix with bread crumbs, paprika and a tablespoon of oil. Sprinkle the mixture generously over potatoes.
- far, we can keep the potatoes in a refrigerator for 1 day, or can continue until the end. Enter
- potatoes in the oven, preheated to 160C and bake for 10-15 minutes. If the potatoes are cold (you have just brought a refrigerator), cook in the oven to 150C smooth a little over time.
- perejils Place fried or simply chopped fresh perejils expolvorear above. Serve hot.
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