{"id":1763,"date":"2021-06-08T13:47:30","date_gmt":"2021-06-08T13:47:30","guid":{"rendered":"https:\/\/es.ibericbox.com\/?p=1763"},"modified":"2021-06-21T15:07:31","modified_gmt":"2021-06-21T15:07:31","slug":"libritos-ibericos-de-verduras-con-panko","status":"publish","type":"post","link":"https:\/\/es.ibericbox.com\/en\/libritos-ibericos-de-verduras-con-panko\/","title":{"rendered":"Iberian vegetables with panko breadcrumbs"},"content":{"rendered":"\t\t
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Cooking time<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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50 min<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Easy<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Puntuation<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/i><\/i><\/i><\/i><\/i> 5\/5<\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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instructions<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Slice 60 thin slices of the loin torpedo. Set aside.
    Peel and cut the onion, garlic cloves and carrots into small cubes (brunoise). Set aside.<\/li>
  2. Wash and cut the tomatoes, zucchini and peppers into small cubes (brunoise), removing the white parts and seeds.<\/li>
  3. Set aside.<\/li>
  4. Heat a little oil in a frying pan and fry the onion and garlic over medium heat.<\/li>
  5. Deglaze with the soy sauce.<\/li>
  6. Add the remaining vegetables and saut\u00e9 for 10 minutes over medium heat. Season with salt and pepper.<\/li>
  7. Grind the previous preparation with a food processor adding some basil leaves. Process until a homogeneous sauce is obtained. Set aside.<\/li>
  8. Assemble the iberian pork loins; spread a slice of loin with a little of the previous vegetable sauce and put another one on top. Repeat the same process once more, so that you have a three-layered loin.<\/li>
  9. Bread the previous preparation with beaten egg and panko.<\/li><\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ingredients<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    1 torpedo of loin of Iberian pork loin 50% Iberian breed Iberic Box
    1 onion
    2 cloves of garlic
    2 carrots
    1 zucchini
    1 red bell pepper
    1 green bell pepper<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    4 tomatoes
    60 ml red wine
    2 eggs
    Panko bread crumbs
    Fresh basil
    Olive oil
    Salt
    Black pepper<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    En Iberic Box Learn te ofrecemos recetas incre\u00edblemente deliciosa, adem\u00e1s de consejos, tips y todo lo que necesitas saber para disfrutar de un buen Jam\u00f3n.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    \n\t\t\tMore recipies:<\/span>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    https:\/\/www.youtube.com\/watch?v=PWc4rgtku_Q&list=PLkPSDe77RiY4Oet2N3fCQs90PSeV1mBUf&index=3 Cooking time 50 min Difficulty Easy Puntuation  5\/5 instructions Slice 60 thin slices of the loin torpedo. Set aside.Peel and cut the onion, garlic cloves and carrots into small cubes (brunoise). Set aside. Wash and cut the tomatoes, zucchini and peppers into small cubes (brunoise), removing the white parts and seeds. Set aside. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"yoast_head":"\nIberian vegetables with panko breadcrumbs - IbericBox|En<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Iberian vegetables with panko breadcrumbs - IbericBox|En\" \/>\n<meta property=\"og:description\" content=\"https:\/\/www.youtube.com\/watch?v=PWc4rgtku_Q&list=PLkPSDe77RiY4Oet2N3fCQs90PSeV1mBUf&index=3 Cooking time 50 min Difficulty Easy Puntuation  5\/5 instructions Slice 60 thin slices of the loin torpedo. Set aside.Peel and cut the onion, garlic cloves and carrots into small cubes (brunoise). Set aside. Wash and cut the tomatoes, zucchini and peppers into small cubes (brunoise), removing the white parts and seeds. Set aside. ... 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