Pastel de batata y bondiola (a la parrilla) desmechada

Hey everyone, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Pastel de batata y bondiola (a la parrilla) desmechada. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pastel de batata y bondiola (a la parrilla) desmechada, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pastel de batata y bondiola (a la parrilla) desmechada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pastel de batata y bondiola (a la parrilla) desmechada is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pastel de batata y bondiola (a la parrilla) desmechada estimated approx 4 hs.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Pastel de batata y bondiola (a la parrilla) desmechada using 11 ingredients and 8 steps. Here is how you cook it.

Receta por los 40 años de fosoloco.
Pastel de batata y bondiola desmechada, a la parrilla.
Buenos Aires 30 de abril de 2022.

Ingredients and spices that need to be Take to make Pastel de batata y bondiola (a la parrilla) desmechada:

1. 1.5 kg Bondiola
2. 1/2 kg Zanahoria
3. 1 kg Cebolla
4. 3 morrones
5. 500 ml Cerveza negra
6. 2 cucharadas miel
7. 200 gr queso muzzarella
8. 200 gr queso para rallar
9. a gusto Pimienta negra
10. a gusto Sal
11. 1 kg batata

Steps to make to make Pastel de batata y bondiola (a la parrilla) desmechada

1. Sellar a la parrilla con fuego fuerte la bondiola.
   (En la foto hay más kg de bondiola para la receta)
2. Cortar las cebollas y zanahorias en rodajas pequeñas. Cortar el morrón en tiras largas.
3. Envolver la bondiola en papel metálico.
   Hacer un colchón con cebolla, zanahoria y morrones. Agregar cerveza y miel. Cerrar el papel metálico en forma de cono.
   Llevar a la parrilla durante 3 hs a fuego mínimo (160 grados centígrados)
4. Retirar el papel y desmenuzar la bondiola en una fuente.
5. Hervir las batatas y luego hacerlas puré con un pisa “batatas”
6. En una fuente de vidrio agregar la bondiola.
   Cortar queso muzzarella.
   Poner el puré sobre la bondiola y rallarlo con un tenedor.
7. Rallar queso y agregar pimienta a gusto.
   Llevar a horno medio durante 20 min.
8. Servir con ensalada coleslaw.
   Disfrutar!

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