The spine is prepared and seasoned with salt and ground white pepper.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make baked veal loin: |
| 4 people :: salt pepper zanahoria 125ml. oil 2 onion leek 2 tomato 250ml. White wine 50gr. pork fat 1 tablespoon maicena cognac 1kg loomo |
Ingredients to make baked veal loin:
2. It is slightly dowed on the plate on which it is going to roast, with pig butter and some oil.
3. Once golden, chopped vegetables are added, (carrots, leeks, onion and tomato).
4. It gets into the oven at 200º C, and is wet from time to time with white wine.
5. after approximately 1 hour, it is proven to be roasted.
6. The plate is removed and the sauce is prepared as follows: the plate is put on the fire so that the juice is glued and the fat can be removed; Next, the white wine is added and boil so that all the juice dissolves again.
7. When the wine is reduced by half, some water is added and boil again; A little cornstarch is diluted in cognac, and the juice is added to link, it passes through a Chinese strainer and the salt point is checked.
8. The spine is chopped, placed on a source and is accompanied with a garrison of time vegetables or potato puree.
9. It is complemented with the rest of the juice served in Salasera.
