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Plateada al horno macerada en jalea de cabernet sauvignon

plateada_jalea_vino

(Fotografía gentileza Alma -Sol)

 Ingredientes:
1 kilo de plateada
2 cucharadas de aceite de oliva
1 cucharada de vinagre de cabernet sauvignon
1 cucharadita de sal
1cucharadita de comino
1cucharadita de orégano
100 grs aprox de jalea de vino Cabernet Sauvignon

Preparación:
Se unen los ingredientes y se deja la carne macerar en esta mezcla de una noche para otra, luego se retira y se pone al horno caliente por unos 25 a 30 minutos.
Acompañar con puré de papas y zapallo

 

Silver jelly baked macerated in Cabernet Sauvignon
Ingredients:
1 kg of silver meat
2 tablespoons olive oil
1 tbsp cabernet sauvignon vinegar
1 teaspoon salt
1cucharadita of cumin
1cucharadita oregano
Approx 100 grams of Cabernet Sauvignon wine jelly

Preparation:
Join ingredients and left to macerate the meat in this mixture for another night, then retires and gets hot oven for about 25 to 30 minutes.
Accompany with mashed potatoes and pumpkin

 

 




  

Av. Apoquindo 9085, local 156. Las Condes, Santiago, Chile.  Teléfono (56 - 2) 2342 63 25.  Email: regalosdelcampo@gmail.com

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