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Brocheta de Lechazo de Burgos

Comensales

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.