Last night, day off from my beloved, prepared me for dinner one of the dishes served at the brewery / restaurant where you work ( is one of those bars shown).
is goat cheese curl warm in the oven, served with a sauce made of chopped endive and sauteed with a Pedro Ximenez reduction.
http://www.afuegolento.com/noticias/4/firmas/penin/18/
(Anyone would be so kind to explain how to have a simple word make a link with the web?)
The dish is not bad, if you like strong flavors and sweet, and served as an appetizer to share because it is not easy to eat a lot. Úntandolo eats at the accompanying toast as a plume.
endive in my opinion do not add much, besides being too done, I suppose I will dispense with the trite and caramelized onions.
To me it strikes me that we could check something and lighten the dish some flavor.
For example, endive, cut into halves, the blanquearía just a few seconds, remove the possible bitterness, and then the doraría in pan with some butter, too briefly.
emplatado Once the crown of a few bits cheese (goat, or maybe a St. Simon or Gouda with cumin) and gratinaría. Once out of the oven slightly naparía Pedro Ximenez reduction.
try to prepare and compare.
Kisses
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