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Tower recipe piquillo with trocina of Anoja, by restaurant Scorching Toledo

We love this to open the kitchens of the Scorching restaurants to reveal recipes, made from Scorching meat of Anoja veal and Iberian pork bait own breeding field.

Today we show you a recipe restaurant scorching Toledo. Antentos because in the end there is a video!…

  • Ingredients / Quantity
  • sawdust 100gr.
  • Piquillo peppers 75gr.
  • onion 75gr.
  • Graham crackers 20gr.
  • 20g cream cheese terrine.

Elaboration:

To prepare the base plate bearing the peppers: for 700 gr Ready, we medium kg onions and 300 g piquillo. Anchored onion cut into julienne over low heat to sweat and remove
sweetness, to the 20 minutes depending on the amount we are cooking, add red pepper julienned and we fondeándolo a 20 minutes, Corrected salt, sugar and oregano.

Piquillo cream (for half a liter): We put in termomix 300 g pimento piquillo, 1 cream cheese terrine 12 cookies, we crush everything in speed 4 a 8 to keep for 6 minutes without temperature.

for emplatar: We warmed separately piquillo cream mold and put rectangular base with red peppers onion (half the amount we use to ration), this put the trocina ensuring that it is properly connected so that it will not crumble, and we add on it the other half of piquillo with onions, unmold and bask in micro, napamos with cream and leaving the micro completely uncovered for the aesthetics of photography. Garnish with sprouts or pistachio
ground.

To see how it's done, We leave you with this video…

You can also try it on scorching Toledo and give us your opinion…

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