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Brocheta de Lechazo de Burgos
.
Comensales
4
Listo en:
45min
Calorías:
610
Bueno para:
CENAR
Ingredientes
Encima de hojas grandes de salvia colocamos las brochetas, las podemos acompañar de un alioli y colocamos el crujiente como complemento del plato.
Para el pan:
- 200 gr. de pan duro
- 100 ml. de leche tibia
- 20 gr. de polen hidrofilizado
- 5 gr. de romero seco
- 500 gr. de carne de Lechazo de Burgos
- 1 diente de ajo
- 1 punta de laurel
- Ralladura de media reineta del Bierzo
- 5 gr. de orégano
- perejil picado
- 2 cucharadas de vino blanco
- 3 cucharadas de aceite de oliva
Preparación
El adobo lo hacemos en un mortero, machacando primero el ajo con sal gorda, añadir la punta de laurel, orégano, perejil, ralladura de reineta, vino y aceite en este orden; con esta mezcla untar tacos de lechazo de dos dedos de grosor y dejar en este adobo durante 8 horas; insertar en brochetas de palo.
En una parrilla de carbón, con el rescoldo bien hecho, colocamos las brochetas dorándolas por los dos lados.
El pan ablandado en leche, se tritura y se cuela. Extender en papel de teflón con una cuchara haciendo círculos, encima de cada círculo espolvorear polen y romero, secar en el horno a 100º durante 15 minutos.
Mas Recetas
—
Cordero lechal de Burgos a la naranja con nueces
45min
—
Cordero lechal de Burgos a la naranja con frutos secos y arroz
65min
—
Pimientos asados rellenos de manillas de Lechazo
40min
Visitanos
CONTACTA
667 565 681
Carretera N-627 km. 66 09127 Fuencaliente de Lucio (BURGOS)
Desde 1978 dedicados a la crianza y venta del cordero lechal castellano
Horario
L-V: 09:00 -19:00h