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Pluma “pata negra”, chimichurrisaus
Ingrediënten
6 pluma’s van ongeveer
200 g
15 cl olijfolie
1 eetlepel fleur de sel
Chimichurrisaus
1 rode paprika
2 rijpe tomaten
1 fijngehakte rode ui
4 geplette teentjes knoflook
1 eetlepel gehakte verse
peterselie
1 eetlepel gehakte verse
basilicum
1 eetlepel gehakte verse
oregano
1/3 theelepel Spaanse
peper in vlokken
Bereidingswijze
Bereid de saus. Verwijder de pitten uit de paprika en snijd
hem in kleine blokjes. Doe dit ook met de tomaten.
Voeg er de rest van ingrediënten bij en meng ze.
Laat de stukken varkensvlees 1 uur in de saus marineren
alvorens ze te bakken.
Schakel het toestel in en laat de twee platen
voorverwarmen.
Laat de stukken vlees uitdruppen. Laat ze gedurende
ongeveer 3 à 4 minuten aan elke zijde dichtschroeien.
Giet de marinade op het vlees en overgiet de pluma
ermee met behulp van een eetlepel.
Bak opnieuw 3 à 4 minuten en dien op met de gekonfijte
groenten.
Eet de pluma rosé om de smaak van dit stuk vlees te
ontdekken.
Goed om te weten:
De “chimichurri” is een
saus die afkomstig is van
Argentinië en vaak wordt
gemixt om te worden
opgediend met gegrild
rundvlees. Hier laten wij
de groenten in brokken
om iets krokants in de
mond te hebben.
30 minuten 8 minuten 61 uur
220 °C
Plancha/Grill
29


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