After macerating the leg with salt and pepper for 24 hours it is baked on a plate, previously smeared with the butter, giving frequent laps.
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| Ingredients to make lethath leg to cava: |
| For 8-10 people :: 1 3 kg piglet leg. 1 bottle of cava 2 steadies 4 cloves of garlic 100 gr. OF SUGAR GLASÉ 2 tablespoons of vinegar 1 teaspoon of concentrated tomato 1 bunch of herbs salt pepper and Pork butter. |
Ingredients to make lethath leg to cava:
2. After 45 or 60 minutes the fat is removed and released.
3. Then they are put at the bottom of the plaque The onion cut to pieces, the garlic and the bunch of herbs to, adding the leg again, introduce everything in the oven.
4. When clicking with a needle does not get blood the leg of the heat and smeared glasé sugar, while a glass of cava is poured on the plate and scratch the latter with a wooden stick, in order to collect the attached part.
5. In a separate saucepan, the chopped steps are boiled with half the remaining cava; The onion and garlic cooking juice are added, the liquid is reduced in a quarter and everything is passed through the Chinese.
6. When this point arrived, the leg must be introduced again into the oven, turning it until the sugar is caramelized and acquires a beautiful gold color.
7. He retires and reserves while the juice he has released, adding the rest of the cava and concentrated tomatoes.
8. Finally this juice will be mixed with the step sauce.
9. The leg is cut into slices, it is available on a source that can be heated and, once sprayed with a little sauce, it is introduced into the oven without letting it boil.
10. It should be served with the remaining juice in a separate saucera.
