Today is the day of St. Cecilia and of course, I am obliged to congratulate my friends and colleagues. So congratulations to all and this recetita I tried at the restaurant Onix (Figueres) to celebrate this special day.
Again, you leave a video of a gig we did in Mazamitla (Jalisco), one of the villages Magic ... the truth that the place is beautiful and touching with Thomas Alemany, principal tuba of the Jalisco Philharmonic Orchestra.
Hope you like it and you see a little of what I do really ... jajajajajajjaa.
Incidentally, I'm the trombone ...
After this, go with the recipe that is what it is, right?? INGREDIENTS
4 feet 2 medium onion sausages 800g
. pork tenderloin.
virgin olive oil
extra salt PREPARATION
cleanse the black pudding and roast in the oven at 180 degrees until done. Remove skin and chop fine, reserve and make a thick puree of potatoes and mix with the sausage.
Season the steak and we grilled to taste. To me, it's better than this at the point ... but hey, that everyone likes to look like more.
To file, use a ring and put the puree and Steak supported this. For the crispy black pudding, use a sheet of parchment paper. Put the sliced \u200b\u200bsausage on paper, cover it with another and flattened using a roller. This will bake at 250 ยบ until crisp.
I hope you enjoy and take advantage!
0 comments:
Post a Comment