Morcillo de paletilla en salsa de almendra y hierbabuena

Hacer un refrito con ajos a rodajas gruesas, una hoja de laurel y 100 g de almendras.
Retirar el laurel y poner en la termormik (o en su defecto batidora) con vino blanco (yo he puesto diamante por ser achampañado).
Dorar los morcillos con bastante hierbabuena. En una cacerola, agregar la salsa y dejar cocer hasta obtener la carne tierna.

Receta enviada por seguidores / amigos de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com

Mejor receta del día 28 – 6 – 17 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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