Lagarto en escabeche de hinojo y azafrán
Directions
- 1Sear the lagarto pieces in a frying pan with olive oil, salt and pepper.
- 2Cut the seared lagarto into smaller pieces.
- 3Slice the carrots, fennel, and onion.
- 4Sauté the sliced vegetables in a pan with olive oil.
- 5Add vinegar and saffron to the vegetables.
- 6Add the cut lagarto to the vegetables and cook.
- 7Arrange the cooked lagarto, vegetables, dill, and cauliflower on a plate.
Ingredients
- 4 pieces lagarto (pork flank)
- 2 tablespoons aceite de oliva (olive oil)
- 1 pinch sal (salt)
- 1 pinch pimienta negra (black pepper)
- 1 medium zanahorias (carrots)
- 1 small hinojo (fennel)
- 1 small cebolla (onion)
- 2 tablespoons aceite de oliva (olive oil)
- 2 tablespoons vinagre (vinegar)
- 1 pinch azafrán (saffron)
- 3 sprigs eneldo (dill)
- 3 small florets coliflor (cauliflower)
Equipment
frying panknifecutting board
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