1 crushed garlic clove
1 cup (American) of Port wine
2 kg of lizard
250g of prosciutto in slices
1 tablespoon of butter
2 cups (cha) of boiling water
Salt, black pepper, and black olives to taste
Filling
8 cooked egg yolks mashed
2 tablespoons of butter
1 tablespoon of mustard
Salt to taste
1 crushed garlic clove
1 cup (American) of Port wine
2 kg of lizard
250g of prosciutto in slices
1 tablespoon of butter
2 cups (cha) of boiling water
Salt, black pepper, and black olives to taste
Filling
8 cooked egg yolks mashed
2 tablespoons of butter
1 tablespoon of mustard
Salt to taste
Split the lizard open lengthwise and season with salt, garlic, and pepper
Pour in the Port wine and let it rest for 2 hours
Make the filling: mix together the eggs, remaining ingredients, and reserve
Drain the meat and reserve the marinade
Place the opened lizard on a table and cover with prosciutto
Make a thick layer of the filling and finish with black olives
Roll up the meat and tie with kitchen twine
Melt butter and brown the meat
Add reserved marinade and cook in low heat with lid covered
Add water as needed until the meat is tender
When the meat is soft, turn off the heat and let it cool
Remove the twine and cut the lizard into slices
Serve cold.
