Lagarto en escabeche de hinojo y azafrán

21 mins
Serves 1
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Directions

  1. 1Sear the lagarto pieces in a frying pan with olive oil, salt and pepper.
  2. 2Sear the lagarto pieces in a frying pan with olive oil, salt and pepper.
  3. 3Sear the lagarto pieces in a frying pan with olive oil, salt and pepper.
  4. 4Cut the seared lagarto into smaller pieces.
  5. 5Cut the seared lagarto into smaller pieces.
  6. 6Cut the seared lagarto into smaller pieces.
  7. 7Slice the carrots, fennel, and onion.
  8. 8Slice the carrots, fennel, and onion.
  9. 9Slice the carrots, fennel, and onion.
  10. 10Sauté the sliced vegetables in a pan with olive oil.
  11. 11Sauté the sliced vegetables in a pan with olive oil.
  12. 12Sauté the sliced vegetables in a pan with olive oil.
  13. 13Add vinegar and saffron to the vegetables.
  14. 14Add vinegar and saffron to the vegetables.
  15. 15Add vinegar and saffron to the vegetables.
  16. 16Add the cut lagarto to the vegetables and cook.
  17. 17Add the cut lagarto to the vegetables and cook.
  18. 18Add the cut lagarto to the vegetables and cook.
  19. 19Arrange the cooked lagarto, vegetables, dill, and cauliflower on a plate.
  20. 20Arrange the cooked lagarto, vegetables, dill, and cauliflower on a plate.
  21. 21Arrange the cooked lagarto, vegetables, dill, and cauliflower on a plate.

Ingredients

  • 4 pieces lagarto (pork flank)
  • 4 pieces lagarto (pork flank)
  • 4 pieces lagarto (pork flank)
  • 2 tablespoons aceite de oliva (olive oil)
  • 2 tablespoons aceite de oliva (olive oil)
  • 2 tablespoons aceite de oliva (olive oil)
  • 1 pinch sal (salt)
  • 1 pinch sal (salt)
  • 1 pinch sal (salt)
  • 1 pinch pimienta negra (black pepper)
  • 1 pinch pimienta negra (black pepper)
  • 1 pinch pimienta negra (black pepper)
  • 1 medium zanahorias (carrots)
  • 1 medium zanahorias (carrots)
  • 1 medium zanahorias (carrots)
  • 1 small hinojo (fennel)
  • 1 small hinojo (fennel)
  • 1 small hinojo (fennel)
  • 1 small cebolla (onion)
  • 1 small cebolla (onion)
  • 1 small cebolla (onion)
  • 2 tablespoons aceite de oliva (olive oil)
  • 2 tablespoons aceite de oliva (olive oil)
  • 2 tablespoons aceite de oliva (olive oil)
  • 2 tablespoons vinagre (vinegar)
  • 2 tablespoons vinagre (vinegar)
  • 2 tablespoons vinagre (vinegar)
  • 1 pinch azafrán (saffron)
  • 1 pinch azafrán (saffron)
  • 1 pinch azafrán (saffron)
  • 3 sprigs eneldo (dill)
  • 3 sprigs eneldo (dill)
  • 3 sprigs eneldo (dill)
  • 3 small florets coliflor (cauliflower)
  • 3 small florets coliflor (cauliflower)
  • 3 small florets coliflor (cauliflower)

Equipment

frying panknifecutting board