Traveses de Cerdo
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- 500 gr sucking-pig, lamb or rabbit
- 3 tablespoons olive oil
- 30 cl chicken broth or dry white wine
- laurel leaf
- 4 cloves garlic
- 3 twigs finely chopped parsley
- 1 teaspoon pungent chili
- salt
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Using a sharp knife, cut the meat with the bones still
attached in pieces of 4 cm. Heat the oil en sauté the meat. Add broth or
wine, and salt, cover and simmer on low heat for 45 minutes.
Chop the garlic and parsley and add salt and pepper. Turn off heat en
sprinkle this mixture over the meat just before serving. Mix well, cover and
let sit for two minutes. Serve with bread.
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Tapas
Aceitunas Sevillanas
Albondigas
Anchoas Marinadas
Calamares Fritos
Champiñones
Croquetas de Pollo
Datiles Rellenos
Gambas Pil-Pil
Mejillones
Pinchitos
Traveses de Cerdo
Vieiras a la Gallega
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