Categories
Patagonian Cuisine

Cordero con oporto

Sorry, this entry is only available in Español.

Una receta rendidora, tomada del recetario La cocina ovina de Olga Ester Gorriti. El cordero preparado de esta forma no tiene tanto contenido de grasa como en otras formas de cocción.

Ingredientes:

  • Pierna o paleta de cordero
  • 1 cebolla
  • 50 gr. de manteca
  • 1 vaso de vino oporto
  • 1 cucharadita de fécula
  • sal, pimienta y limón

Preparación

Condimentar el cordero con sal y pimienta. Rociar con el jugo de limón. Asar a la parrilla o en el horno, durante una hora aproximadamente.

Aparte, en una sartén saltear la cebolla, agregar el oporto y cocinar unos minutos. Luego, incorporar la fécula disuelta en agua y remover hasta que espese.

Por último, colocar la carne en una fuente y cubrir con la salsa.

Acompañamientos: papas fritas y ensalada.

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