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200g of garlic-French
salt and pepper
1 sheet of dough brise
600g loin of veal
Clean and slice the garlic and French wide apart.
Cook them for 20 minutes over low heat in a skillet with a little olive oil and salt.
Divide half of garlic, French, and reduce the rest to puree.
Brise Arrange the dough on a tray lined with greaseproof paper and bake until brown.
Cut the meat into 8 slices and cook them in a pan grelhadora with a little olive oil.
At the end of Season with salt and pepper.
Spread the garlic cream and French at the bottom of the dishes and, on top, arrange the pieces of meat, garlic French-booked and mass brise broken hand.
Encime with halves of cherry tomatoes (optional).