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 Planchitas
This
is my own take on a very popular tapas dish served in bars all
over Andalucia. I served it in a unique way, typical of our village
of Orce . . . on an old Spanish roof tile.
You
will need:
8
small thin pork fillets or chops
8 cloves garlic
Hand full fresh parsley
Juice of 1 lemon
Salt and pepper
Method
- Peel
and roughly chop the garlic and roughly chop the parsley.
- In
a shallow dish, place the fillets in the bottom, (doesn't matter
if they overlap).
- Sprinkle
the pork with the garlic and the parsley, cover with the lemon
juice and leave to marinade in the fridge for 2 hours. (If you
want a more subtle taste, reduce marinating time to one hour)
- Cook
on the barbecue for a few minutes each side until cooked through
and tender.
- Sprinkle
with salt and pepper and serve.
For
traditional planchitas cut each fillet into bite sized pieces
before serving.
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