Marinated lizard with vegetables: prepare it in advance, serve it without problems

Prepare the marinated lizard with the vegetables in advance and serve it effortlessly: a practical and tasty recipe to serve cold

Tender lizard marinated in tomato sauce, balsamic vinegar and soy sauce, paired with fresh vegetables – a dish best served cold

Recipe for 4 people.

Classic (no restrictions), Lactose Free

Preparation: 01:50 + + 1 hour to cool (optional) + 6 hours to 24 hours to marinate + 1 hour to freeze (optional)

Interval: 00:35

TOOLS

1 pressure cooker, 1 cutting board(s), 1 plate(s), 1 bowl or pot with lid, 1 spatula(s), 1 grater, 1 kettle

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Lizard Ingredients:

– 800 g of lizard

– salt to taste

– pepper to taste

Ingredients FOR COOKING MEAT:

– olive oil to taste

– 6 tablespoons of tomato paste ^B

– 100 g of bacon (0.5 cm slices)

– 500 ml of boiling water (or as needed)

– 4 tablespoons of balsamic vinegar

– 2 teaspoons of soy sauce

– 4 whole cloves of garlic, peeled

– 2 cherry tomatoes cut into cubes without seeds

– 1/2 cup(s) peeled and grated carrot

-2 tablespoons of sugar (optional)

– fresh rosemary to taste (sprig)

– basil to taste (twig)

– 2 bay leaves

MARINATED VEGETABLES Ingredients:

– 2 units of onions

– 1 small yellow pepper(s), cut into cubes

– 1 small red chili pepper, cut into cubes

– 100 g of pitted green olives, sliced ​​(or green olives)

Ingredients TO ASSEMBLE:

– chopped parsley to taste

– green onion chopped to taste

– 1/2 unit small bell pepper(s), seeded, chopped (optional)

– 120 ml of extra virgin olive oil

Ingredients TO COMPLETE:

– 1 unit of lemon (zest)

PREPARATION:

1. Wrap the lizard in cling film, so that it acquires a rounder shape, place it in the freezer for 30 minutes – 1 hour (optional).
2. Season the lizard with salt and pepper to taste.
3. Bring water to a boil in a kettle and set aside.
4. Wash and cut the tomato(s) into cubes, peel the garlic clove(s) and separate the bay leaf(s).
5. Wash the carrot well, grate it from the coarse part.
6. Remove the bacon skin (keep it aside) and cut it into 0.5 cm thick slices.
7. Organize all ingredients and utensils to make preparation easier.

PREPARATION:

Sealing the meat:

1. Heat the pressure cooker with a drizzle of olive oil and brown the lizard on all sides until golden.
2. Remove and reserve.

Preparing the sauce in the pressure cooker:

1. In the same pan, add more olive oil, if necessary, and sauté the garlic clove and tomato until their aromas release.
2. Add the sliced ​​bacon, tomato paste, balsamic vinegar, soy sauce, bay leaf and boiling water (see quantities in ingredients). The water should cover up to half the height of the meat.
3. Season with salt (pinch) and adjust the flavor (acidity) with sugar (optional).
4. Add the sprig of fresh herbs – basil and rosemary – (optional) and the bacon skin.
5. Increase the heat to high until the sauce boils.

Pressure cooking:

1. Return the lizard to the pan and cover.
2. Cook for 30-35 minutes after pressing, making sure the meat is tender but firm enough to slice.
3. Let the pressure release naturally.

Remove and reserve:

1. Remove the meat from the pan and set it aside.
2. Let the lizard cool completely to room temperature.
3. Put the sauce back to cook for about 15 minutes (optional) to reduce it and reach a thick but still fluid consistency and concentrate the flavors. Warning: if the sauce is too liquid it could compromise the assembly of the dish.
4. Remove the bacon skin, herb sprigs (optional), and bay leaf(s).

Pre-freezing/cooling (optional):

1. To make cutting easier: wrap the lizard in cling film and place it in the freezer for 30-60 minutes, until it is partially frozen, or if you have more time, let it rest for at least 4 hours in the fridge.
2. In the meantime, prepare the vegetable vinaigrette and the other elements for assembly (below).

Preparation of the Vegetable Vinaigrette (do this step while the lizard is cooling):

1. Slice the onion(s) into half moons, cut the pepper(s) into cubes (remove the white part).
2. Stone and chop the olives.
3. Wash well and chop the chives and parsley.
4. Book.

Slicing the meat:

1. Use a sharp knife to cut the cold/frozen lizard into very thin slices, always against the fibers of the meat.
2. Add a little salt to the slices (pinch) to enhance the flavors.

Assembling the Scabeche Lizard:

1. On a serving plate, intersperse the layers of meat slices with the onion(s), pepper(s) and chopped olives.
2. Add chopped parsley, chives and chilli (optional) between the layers.
3. Season each layer with the reserved sauce.
4. In a saucepan, mix the extra virgin olive oil and a few extra drops of balsamic vinegar. Shake well and add to the meat.

Marinade:

1. Place the plate with the marinated lizard in the refrigerator for at least 6 hours.
2. For best results, marinate in the refrigerator for 24 hours. Mix thoroughly to redistribute the seasonings, keeping the layers of meat and vegetables intact.

FINALIZATION AND ASSEMBLY:

1. Before serving, adjust salt and acidity as needed.
2. Remove from the refrigerator and serve directly on individual plates.
3. Finish with lemon zest over the layers of meat and vegetables assembled to add freshness and aroma to the dish.
4. Follow the escabeche lizard with toast or bread.

b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.