Veal à la Cubana
Ingredients
- 8 to 12 oz of veal scallops
- 6 strips of bacon (4 oz)
- 1 or 2 limes
- 1 large onion (or 2 medium ones)
- 4-6 garlic cloves
- 1 large green bell pepper|green pepper (2 medium ones)
- 1 teaspoon of olive oil
- Some pickled sweet red pepper (for final dressing)
- salt (your taste).
- The day before frying, marinate the (veal) scallops as follows:
- Squeeze the lime, spreading its juice on both sides of the meat. Crush the garlic cloves together with salt and apply to the scallops using your fingers.
- Cut the onion and pepper in small dice. Mix them. Use ½ of this mix to make a layer on a dish and cover it with the scallops as a second layer.
- Cover the scallops with a third layer of onion-and-pepper. You can squeeze the extra lime over the whole. Cover with plastic or an adequate lid, not in contact with the food.
- Put in the lower part of the fridge (over the vegetables drawer) for 12~24 hours.
- Frying: Use medium-high fire at all times. Cut the bacon in pieces of about 2 inches long. Put a very small amount of olive oil (no more than ½ teaspoon) on a frying pan.
- If you are using a Teflon pan, don't use oil at all. When the pan is hot, put the bacon and fry on its own melting lard until crispy.
- Add the onion-and-pepper used for marinating the scallops and sauté until the onion is transparent. With the frying spoon, clear a space at the centre of the pan and put the scallops to fry in contact with the melted grease.
- Spread the bacon and the sauté onion-and-pepper over the scallops and fry for a few minutes according to your desire (light, medium, well done).
- Turn around the scallops at the middle of the frying process, spreading again the bacon with onion-and-pepper on it.
This article uses material from the "Veal à la Cubana" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
