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200 G JOSELITO FAT
400 G OF 0.4 OLIVE OIL
WHITE ASPARAGUS
CARROT
BROWN ONION
ARTICHOKE
LEEK
CHERRY TOMATOES
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1. CLEAN AND CHOP THE VEGETABLES.
2. ARRANGE THEM ACCORDING TO THEIR COOKING TIMES, COVER IN OLIVE OIL AND DICED JOSELITO FAT.
3. CONFIT OVER A VERY LOW HEAT UNTIL THE VEGETABLES ARE COOKED. REMEMBER THAT EACH VEGETABLE WILL HAVE A DIFFERENT COOKING TIME, DEPENDING ON HOW THICKLY THEY HAVE BEEN CUT.
4. DRAIN AND PLATE THE VEGETABLES.
5. THE DISH CAN BE FINISHED WITH CRISPY JOSELITO HAM, DICE, SHAVINGS, ETC.
NOTE: ALL SORTS OF MUSHROOMS CAN BE COOKED USING THE SAME PROCEDURE.
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