Pimientos rellenos de arroz
30/09/2015Biscuit de chocolate con helado
30/09/2015
INGREDIENTES
- 1 cochinillo de 3 kg y medio
- 1cebolla gorda
- Sal
- Aceite
- Laurel (2 ó 3 ramas)
- Tomillo
- 1 lata de unos 200 g de melocotón en almíbar
- Vino tipo armagnac (brandy)
ELABORACIÓN DE COCHINILLO ASADO AL VINO CON JUGO DE MELOCOTÓN
- Hacer una cama con el laurel y tomillo.
- Salar el cochinillo y meterlo al horno con la piel hacia abajo 45 minutos a 145ºC.
- Mientras hacer un sofrito con la cebolla, ajo y el vino, añadir el melocotón triturado hasta reducir.
- Dorar durante 25 minutos a unos 175ºC por la parte de la corteza, cuando lo veamos crujiente, cubrir con el sofrito y terminar con el grill hasta terminar de tostar.
- Decorar al gusto.
Receta enviada por los seguidores / amigos de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com
Mejor receta del día 29 – 9 – 15 del concurso del grupo de cocina de Facebook elbullirdeagus.com
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