Entrecote plancha - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Entrecote plancha. Meats, Hot
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Cooking tools:
- Griddle
- Grill pan
- Kitchen scale
- Double boiler
- Saute pan
- Saucepan
- Ladle
- Stove
- Refrigerator
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Airtight container
- Squeeze bottle
- Sauce boat
- Plate
Ingredients
- Veal loin, frozen (entrecôte) 1.125 kg
- Olive oil 0.1 l
- Salt flakes 0.5 g
- Mesclun lettuce mix 1.0 g
- Salad tomato 0.25 kg
- Spring onions 1.0 ud
- Olive oil 0.063 l
- Sherry "Jerez" vinegar 0.005 l
- Table salt 0.5 g
- Piquillo peppers 1.0 ud
- Spaghetti 0.25 kg
- Natural mushrooms 0.25 kg
- Olive oil 0.025 l
- Blue cheese 0.125 kg
- Cream 0.125 l
- White stock 0.25 l
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