Pokemon Heart Gold The Game Online

extracted from World Butter Cookies

Recipe: Dam Iberian pig roast with tomato and snow peas
Ingredients:

- 1 dam

Iberian pig - cherry tomato

- 5 gr.
layer
- 100 gr. of crutomat

- 4 kg.

tomatoes - 1 head of garlic threaded

- Snow peas

-

pea sprouts -

olive oil - Salt

Prepared

- Cut 4 kg. tomato in half and place in a baking tray, put them in a little oil and salt, and sprinkle with sliced \u200b\u200bgarlic. Cover the bendeja with foil and bake in the oven to 135 degrees for 2 hours. Then go for a cloth tomatoes getting all the juice possible. Defatted, clarify, and reserve the broth obtained.

- Season prey and brown them in a pan with oil on all sides. Roast in oven at 135 º mixed until the heart of the dam reaches 35 º. Let rest at least 15 minutes in a warm place.

- For the cream of tomato, crushed tomatoes bouquet with a little salt, passed by a Chinese and put to boil. Boil one minute and go through a cheesecloth. Kappa dissolve in 400 gr. tomato water and bring to a boil. Once cool, shred and emulsify with olive oil.

- Then grind the crutomat in the Thermomix until it is reduced to a fine powder. Transfer to a bowl, add a little salt and olive oil slowly while mixing with a whisk. Place in a pan and saute lightly. Meanwhile, cut into julienne snow peas and then blanch in water.

Mounting: Jumping the dam and cut back on rations. Placed on the plate and we put some points of cream of tomato, cous-cous, the tirabrques and a pair of pea sprouts. Tomato broth served in a separate jar.


Tab :

Restaurant 'S'Atic' (Hotel Los Geranios)

Walk to the beach, 15, 07108 Puerto de Sóller. Tel 971 63 81 13