The back trunk is looked and put in the casserole with the hot oil, (the oil that covers the entire bottom) and is allowed to brown everywhere, over medium heat.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make a spine with almonds: |
| A piece of spine without tie (better than the tip of two colors) 100 gr. of toasted almonds. 1/2 l. of whole milk olive oil salt a small casserole (which fits just the back) |
Ingredients to make a spine with almonds:
2. While the spine is browning, the almonds are peeled and minced.
3. When the spine is golden, it is removed from the casserole.
4. The almonds are placed and the oil is removed, the milk is added, everything is very good and when it points to boil, the back is put again.
5. It is slowly left for 3/4 or 1 h., Turning around every 1/4 of h.
6. The sliced spine is cut and served with the almond sauce.
7. If the fire is too high, you can stick and burn the almond.
8. The two-colored tenderloin tip is much more tender.
9. The smaller the casserole, the more the spine will be covered with the milk.
10. The spine can be cut more or less fine, according to taste or convenience.
11. It is equally good, cold or hot.
