2 kg of lizard
2 cups (cha) of boiling water
Salt, black pepper to taste
1 crushed garlic clove
1 cup (American) of Porto wine
250g of ham in slices
1/2 cup (cha) of chopped black olives
1 tablespoon of butter
Filling
8 cooked and mashed egg yolks
2 tablespoons of butter
1 tablespoon of mustard
Salt to taste
2 kg of lizard
2 cups (cha) of boiling water
Salt, black pepper to taste
1 crushed garlic clove
1 cup (American) of Porto wine
250g of ham in slices
1/2 cup (cha) of chopped black olives
1 tablespoon of butter
Filling
8 cooked and mashed egg yolks
2 tablespoons of butter
1 tablespoon of mustard
Salt to taste
Open the lizard lengthwise and season with salt, garlic, and pepper
Soak in wine and let it rest for two hours
Filling
Mix eggs with remaining ingredients and reserve
Drain the meat and reserve the seasoning
Place the open lizard on a plate and cover it with ham
Make a thick layer of filling and finish with olives
Roll the meat and tie with twine
Heat butter and glaze the meat
Join the reserved seasoning and cook in low heat with the lid closed
Add water gradually as the meat approaches dryness
When the meat is tender, remove the twine, slice, and serve.
