An easy appetizer that put one of the days of the past holiday, but that is very good and very rich. The secret is to use a good quality cured pork loin and ymarinados them well hydrated tomatoes for a few days earlier. I discovered a while ago and he gave me yluego hydrate them first as I explain in the recipe a marinade with olive oil, oregano, onion powder, a little garlic and a pinch of sugar. I put them in pots and leave them in the fridge and then work for a lot of things. I've done with them and is delicious pasta, beef stew, peas, cheese sandwiches, cakes with shrimp and then gratin, a rich cheese salad decabra already left here ... a number of recipes that are very good. I hope that you like and I will put some of the others. I have no photos of them all.
tartlet cured pork loin DRIED TOMATOES AND MARINATED
Ingredients for 6:
18-24 18-24 tarts
slices of marinated pork loin marinated 18-24 previously dried tomatoes *
some chopped chives
roasted seeds, toasted some dried fruit or other detail to decorate
Preparation: Once we have the sun-dried tomatoes marinated for at least a week before, remove the pot, drain well and leave whole or chop, depending on their size and the tarts. Put at the bottom of these tomatoes and then sliced \u200b\u200bcured pork loin. Finish with a little onion and some roasted seeds, some dried fruit or other details also toasted to taste
* FOR TOMATOES
Soak dried tomatoes in water overnight. Once fully hydrated, drain and set aside. In a bowl mix chopped oregano, a little garlic powder, some onion powder, a pinch of salt and a tsp of sugar. Add olive oil and mix well. Add tomatoes and stir to coat well. Then fill a boat and if necessary add more oil to cover the . Leave in the refrigerator or a cool, dry place at least a week before eating
Ingredients for 6:
18-24 18-24 tarts
slices of marinated pork loin marinated 18-24 previously dried tomatoes *
some chopped chives
roasted seeds, toasted some dried fruit or other detail to decorate
Preparation: Once we have the sun-dried tomatoes marinated for at least a week before, remove the pot, drain well and leave whole or chop, depending on their size and the tarts. Put at the bottom of these tomatoes and then sliced \u200b\u200bcured pork loin. Finish with a little onion and some roasted seeds, some dried fruit or other details also toasted to taste
* FOR TOMATOES
Soak dried tomatoes in water overnight. Once fully hydrated, drain and set aside. In a bowl mix chopped oregano, a little garlic powder, some onion powder, a pinch of salt and a tsp of sugar. Add olive oil and mix well. Add tomatoes and stir to coat well. Then fill a boat and if necessary add more oil to cover the . Leave in the refrigerator or a cool, dry place at least a week before eating
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