1 kg of boiled lizard
1/2 cup olive oil (120 ml)
1 bottle of red wine (750 ml)
1/4 cup brandy (60 ml)
3 medium-sized carrots (360 g), cut into fine slices
3 bay leaves
4 salt stalks (320 g) cut into small pieces
1 tablespoon chopped thyme
1 teaspoon broken black peppercorns
1 cinnamon stick piece
5 juniper berries
2 medium-sized onions (100 g), cut in half
1/2 teaspoon salt
6 cups water (1,4 liters)
1 kg of boiled lizard
1/2 cup olive oil (120 ml)
1 bottle of red wine (750 ml)
1/4 cup brandy (60 ml)
3 medium-sized carrots (360 g), cut into fine slices
3 bay leaves
4 salt stalks (320 g) cut into small pieces
1 tablespoon chopped thyme
1 teaspoon broken black peppercorns
1 cinnamon stick piece
5 juniper berries
2 medium-sized onions (100 g), cut in half
1/2 teaspoon salt
6 cups water (1,4 liters)
In a large bowl, place the lizard, half of the olive oil, and the remaining ingredients except for water
Cover with plastic wrap and refrigerate, turning the lizard every now and then, for about 12 hours
Leave it at room temperature for about 2 hours
Remove the lizard from the marinade and drain well
Reserve the lizard and the marinade separately
In a large saucepan, heat the remaining olive oil over medium heat
Add the lizard and fry until browned evenly (about 5 minutes)
Add the reserved marinade and let it simmer
Reduce the heat, cover the pan, and cook, adding water gradually, until the lizard is tender (about 3 hours)
Remove the lizard from the pan, cut it into slices, and transfer it to a serving dish
Strain the sauce through a fine-mesh sieve and pour it over the lizard
Serve immediately
Calories per slice: 190
Obs.: Use an Italian red wine like Barolo and Barbera for this dish
The use of these wines is recommended because they pair well with the flavor of this plate
Tinto encorpado e de boa acidez, como os italianosChianti Classico Rocca delle Macie 96, $14.80, e Gemma Barbera d’Alba 96, $24.80
