Asadurilla de cordero

Cut up the asadurilla. In a frying pan, fry the garlic and spring onion for 20 minutes, then add the white wine and leave to reduce. Add the roast and sauté over a high heat for a few minutes, then lower the heat and leave to cook for 20 minutes.

Then add a spoonful of fried tomato, the toasted almonds and the fried croutons.

For the romesco:

• 4 chorizo peppers
• 2 slices of bread
• 2 cloves garlic, hazelnuts and toasted almonds
• 1 glass of white wine.

PREPARATION.

Mix the fried peppers, the fried slices, the toasted nuts and the rest of the ingredients in a mortar and pestle. Blend everything until a creamy sauce is obtained. Add salt to taste and serve with the offal stew.

Time: 1 Hour