2 kg of lizard
black pepper
1 cup of white wine
1 chopped onion
chopped fresh parsley
salt to taste
1/2 cup of olive oil
3 tomatoes, peeled and seeded
1 cup of orange juice
1 packet of beef bouillon (dissolved in 1/2 liter of water)
150-200g mozzarella cheese
parmesan cheese, grated
2 kg of lizard
black pepper
1 cup of white wine
1 chopped onion
chopped fresh parsley
salt to taste
1/2 cup of olive oil
3 tomatoes, peeled and seeded
1 cup of orange juice
1 packet of beef bouillon (dissolved in 1/2 liter of water)
150-200g mozzarella cheese
parmesan cheese, grated
Clean the meat
Season liberally with black pepper, wine, onion, parsley, and salt
Leave it to marinate for some hours
Remove the meat from the marinade
Heat the olive oil in a pan
Add the meat and let it brown on all sides
Add the tomatoes, orange juice, bouillon, and seasonings that the meat had been resting in
Cover the pan and let the meat cook over low heat until it's cooked
Remove the meat from the pan and reserve the sauce
Slice the meat into thin strips, without cutting too close to the bottom
Place a slice of mozzarella cheese on each strip
Place the meat in a refrigerator-safe dish
Pass the reserved sauce through a blender
Thicken with 1 tablespoon (of soup) of cornstarch dissolved in 1/2 cup of water
Add 1 can of cream and 1 tablespoon of English sauce
Heat over low heat to thicken
Pour the sauce over the meat and sprinkle with grated parmesan cheese
Place in the oven to melt the cheese.
