Meat Recipes by Carlos Mirasierras
1 yellow bell pepper
2 green peppers
2 spring onions
6 fresh garlic
1 tablespoon balsamic vinegar
8 baby spinach leaves fried
Breadcrumbs
Olive oil
Salt and pepper
Water
Preparation:
Wash the peppers, place them on the baking sheet — greased with a little oil— and
sprinkle on them some oil and salt. Broil at 180°C-356ºF for 30-40 minutes; let them
cool down and peel.
Cut the onion and garlic into julienne. Fry in a skillet over medium heat in a little oil and
salt. When the previous ingredients take on some golden brown, add the peppers,
peeled and cut into strips. Salt to taste and add the vinegar, and let it reduce a bit. Fry
the spinach leaves in a pan in not-too-hot oil.
Cut the pork tenderloin in 6 dice, salt and pepper, dredge in breadcrumbs, thread onto
4 skewers (3 dice each) and fry in a pan in oil on medium heat since breadcrumbs may
burn very quickly.
Serve the skewers accompanied by piperade and some fried spinach leaves.
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Quails with Garlic Potatoes

Code31

Ingredients for 4 people:
8 quails
32