Carne de ternera empanada
Esta no es una receta de carne empanada normal y corriente, esta es la receta de la carne empanada que comerás a partir de ahora si la pruebas.
Esta es otra de las recetas que se hacen en casa desde siempre y por la cual no concebimos comer carne empanada solo con huevo y pan rallado.
Es importante el tipo de carne que se usa. En catalán la llamamos “Tall que es pela”. Pregunté a mi carnicera el otro día y me dijo que en castellano es “El manto de la reina”. En todo caso es una pieza de carne finita y que se ha de pelar de las distintas capas de piel que tiene. He probado esta misma receta con otras piezas de carne y no es lo mismo.
Una vez pelada se ha de cortar en diagonal (Como si cortaras salmón).
Otra cosa a tener en cuenta es que hay que prepararla el día antes, así que no sirve para improvisar una comida con ella. Pero os aseguro que vale la pena.
INGEDIENTES para 3 /4 personas:
– 1 “Tall que es pela” o “Manto de la reina”
– 2 Huevos
– La medida de 1 taza de café de leche
– 75 Gr. de queso rallado
– Sal y pimienta
– Ajo, perejil
– Pan rallado
– Aceite para freír
REALIZACIÓN:
En un bol grande batir los dos huevos.
Añadir la taza de leche, el queso rallado, sal, pimienta y el ajo y perejil bien picados.
Mezclar todo bien y introducir la carne que empape bien la mezcla.
Dejar reposar en la nevera de un día para otro.
Momentos antes de la comida pasar los trozos de carne por el pan rallado y freír.
La temperatura del aceite no ha de ser excesiva pues se quemaría rápido el pan rallado y la carne quedaría cruda, pero tampoco demasiado frío pues empaparía mucho aceite y quedaría aceitoso.
Una vez frito dejar un rato sobre papel de cocina para que absorba el exceso de aceite.
Acompañar de patatas fritas.
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