WITH VEGETAL CROWN OF PIQUILLO WITH GARLIC SCENT CREAM AND FALSE FRIED CRUMBS OF RONCAL CHEESE
Preheat the oven at 180º.
Cut in thin slices the potatoes.
Cover the bottom of two oven trays with a film of olive oil, in one of them place the potatoes, add salt and minced garlic and a little more of olive oil. In the other place the wild mushrooms and the green asparagus, add salt and a little olive oil. Let them cook for 15 or 20 minutes at 180º, till everything has turn golden.
Meanwhile in a pan, fry two or three minced cloves of garlic, add the piquillo in pieces (5 or 6) and let them cook covered medium flame. When they have reduced a little, add the cream and some salt. Let them cook 5 more minutes. Blend all till you get a thin cream.
Cut cubes of Roncal cheese, dip them in batter with egg and bread crumbs, and fry them in very hot olive oil.
Cook the sirloin to taste.
- In a dish, pour some cream, place the sirloin on it, cover the sirloin with a layer of potatoes, then the wild mushrooms, another layer of potatoes, and top it with the green asparagus. Decorate with the fried Roncal cubes.
Ingredients 4 pax
- 4 ox sirloins
- 2 big potatoes
- 1 tray of wild mushrooms
- 1 can of Bajamar piquillo peppers
- 1 can of Bajamar green asparagus special for grill
- Roncal Cheese
- 300 ml. of cream
- 4 or 5 cloves of garlic
- 1 egg
- Bread crumbs
- Olive oil