Salsa spine tape, a simple, fast and like -like recipe. The spine is the part of the pig that is used most, both to make it on the plate and to cook it in sauce. It is a rather dry cut, so if we do it in sauce, it will be much more juicy and tasty. To make this recipe for a back tape in sauce we can cook the whole piece of meat and slice it later or vice versa, that is, cut first the fillets and cook them like that. Through this second way we manage to shorten the preparation time, so we recommend it if you do not have much time. Anyway, in Recipesgatis we will explain the details of both methods so you know how to make back tape in sauce in any case.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make back tape in sauce: |
| 12 loin tape fillets or the whole piece 4 teeth of garlic 150 milliliters of white wine 1 small glass of water 1 broth pill (optional) 5 tablespoons of olive oil 1 pinch of pepper 1 1 Pinch of salt 1 handful of chopped parsley |
| Additional characteristics: cheap cost, stew |
Ingredients to make back tape in sauce:
1. Put a casserole with olive oil to heat over medium heat. Peel the garlic and add them. Take the backbread fillets, sprinkle salt and pepper and dorage them in the casserole on both sides. If you choose to cook the whole piece, sellala and retire it.
Trick: To cook the whole spine tape we recommend using a pot, whether normal or express.
2. When the fillets are golden, pour the glass of white wine and let it reduce for 2-3 minutes. For the whole tape, it also pours the wine and let it reduce.
Trick: You can add other ingredients to the sauce, such as chopped onion or carrot.
3. Once the wine alcohol has reduced, add the glass of water or meat broth. If you use water, you can add a broth pill to enhance the taste of the back tape in sauce. In case of choosing the whole tape, introduce the meat again in the pot and add two glasses of water or broth. You can also incorporate a bay leaf.
4. Let cook about 10 minutes over medium heat. If you see what is needed, add more water. You must move the casserole so that the sauce is thickened, but if it is very clear, you can dissolve some wheat flour or cornmeal in a little water and add this to the casserole. Throwing a little chopped parsley to enhance the flavor. For the whole piece, cover the pot and let it cook for 15 minutes in fast pot or 30 in conventional pot, over medium-low heat. After this time, open the pot, turn the meat and cook again the same time.
5. And ready, there is a very good dish with a very rich sauce. Whether you make the back tape recipe in sauce with the whole or fillet piece, the result will be spectacular. As you have seen, cooking times vary considerably depending on the presentation of the meat. And if you feel like knowing another sauce, even if it implies cooking the meat in the oven, do not miss this recipe of tenderloin to the orange.
