Ingredienti per 6 persone
600 grammi di polpa di noce (in un unico pezzo)
per la marinata:
10 cucchiai di acqua
1/2 tazza di salsa di soia
2 cucchiai di sherry
1/2 cucchiaino di tabasco
3 spicchi d'aglio tritati
una punta di radice di zenzero fresca grattugiata
1/2 tazza di prezzemolo fresco tritato (servirà per guarnire)
Unire tutti gli ingredienti utili per creare la marinata, mescolare con cura e poi inserire la carne e la marinata in un sacchetto di nylon di tipo alimentare, chiuderlo e massaggiare the meat to the marinade to penetrate inside. Refrigerate for several hours, even overnight, taking care to turn it over every so often and massage to increase Rezervation-booking of aromas in the pulp.
When cooking, warming up to the oven and put the meat on the grill. If the oven is gas-type, with the flame at the bottom, use the bottom shelf first, but if it heats evenly, use the center position. The oven must be hot, because the cooking is very quick, within minutes on first side, then a quick turn on the second side with a payment of marinade on baking, and a few more minutes before removing from heat and place on a plate. The remainder of the marinade mixture must be heated in a Tegal and poured over the meat, flavoring it further. Add the chopped parsley for garnish.
recipe easy to prepare (not find the ingredients) that has a very special and unique taste.
My advice? If you have the opportunity to make an outdoor cooking on a grill with flame and fire or barbecue, this dish lends itself really well, both for ease of management training (you can prepare everything at home and cook a few minutes before eating ) and for the taste of barbecue, suitable for special occasions such as picnics with friends.
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