1 pound of lizard meat, 1,200g
Salt and pepper to taste
4 tablespoons of olive oil
2 cups of beef broth
Stuffing
100g of gorgonzola cheese
200g of ricotta cheese
3 tablespoons of Catupiry spread
Calabrian red pepper flakes to taste
Salt and olive oil to taste
1 tablespoon of chopped fresh parsley
2 tablespoons of grated mozzarella cheese
2 tomatoes, peeled and seeded, cut into cubes
1 pound of lizard meat, 1,200g
Salt and pepper to taste
4 tablespoons of olive oil
2 cups of beef broth
Stuffing
100g of gorgonzola cheese
200g of ricotta cheese
3 tablespoons of Catupiry spread
Calabrian red pepper flakes to taste
Salt and olive oil to taste
1 tablespoon of chopped fresh parsley
2 tablespoons of grated mozzarella cheese
2 tomatoes, peeled and seeded, cut into cubes
Season the meat with salt and pepper
Heat the olive oil in a pressure cooker and sear the meat on all sides
Add beef broth, close the lid, and cook for 30 minutes after the pressure cooker starts
Let the pressure cooker release, open it, and remove the meat
Let it cool and slice it into thick pieces without cutting to the end
Stuffing
In a bowl, combine gorgonzola cheese, ricotta cheese, and mix with a fork
Add Catupiry spread, red pepper flakes, salt, olive oil, parsley, and mix well
Stuff the meat by placing spoonfuls of the mixture between the slices
Place in a baking dish, sprinkle mozzarella cheese and tomato cubes
Drizzle with olive oil and bake until the cheese is melted.
