Recipe “Scorching tears of Iberian pork with eggplant sauce Almagro in two bands”, by Abrasador de Almagro.
Today we open the kitchen of this great restaurant Scorching de Almagro, to give you the recipe for one of their dishes. Of course it is in Almagro, Eggplant is the protagonist, Scorching along the Iberian pig meat own parenting.
- Scorching tenderloin Iberian.
- Almagro eggplants of medium size.
- SAUCE INGREDIENTS PARISINA
- 200ml sunflower oil
- Salt to taste
- honey 50mg
- mustard 50mg
- Salsa brava 50mg
- Ketchup 50mg
- INGREDIENTS FOR GARLIC OIL
- Olive oil
Of the Scorching Iberian sirloin we medallions, also we take the Almagro eggplant and removing sheets do leaves, recalls that needs to be Almagro eggplant and pickled.
In a frying pan a stream of olive oil and mark medallions Scorching Iberian pig, When checked we take the Parisian salsa (We booked a poquita for emplatado)above and add sheets eggplant, salteamos to bind the sauce.
We put a line Parisian garlic sauce and other oil, and let through alternating sheets medallion and eggplant, medallion and rolled eggplant… and ready.
We show the process with the next video…
But if you prefer to do what we, just make a reservation in our restaurate…