This delicious dish is part of the local cuisine of Toledo, in Spain. It is a complete and nutritious meat cake ideal to serve as a main course in celebrations or family lunches and that it also has the peculiarity that it can be served both cold and hot. Dare and get to work.
 6 Diners |  45m |  Main |  Diping Patato |
| Ingredients to make Toledo arm: |
| 250 grams of minced pork 250 grams of beef mince |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Toledo arm:
1. The first step to prepare this Spanish food will be to beat the eggs and then add the minced meat, the foie-regs, the mushroom cream and the finely chopped hamlet.
2. Once everything will be mixed, we will go to the armed with the Toledo meat cake. To do this, in a rectangular silicone mold the slices of Beicon are placed covering the entire surface of the mold, both the bottom and the walls. Then the meat mixture is emptied and covered with another layer of beicon. The meat must be well covered by Beicons slices.
3. To cook it, it is taken to the oven at about 200º for approximately 30 minutes. When the plate is ready, the meat will have released its juices, so you will have to carefully separate the arm from the mold. These cooking juices can take advantage of them to make a meat sauce or season other dishes.
4. Enjoy this delicious Toledo arm and remember that you can serve it cold, accompanied by a very hot potato puree or serve it hot with a rich garnish capresa salad. And remember that you can find more easy and delicious recipes in target = _blank rel = nofollowla kitchen of Juani.
