Marinade with brandy for white meat (Marinata al brandy)
4 servings
5 minutes
Brandy marinade for white meat (Marinata al brandy) is a refined recipe from Spanish cuisine. It combines the noble sharpness of brandy with the softness of olive oil, creating a harmonious flavor enriched with the aroma of fresh thyme and bay leaves. This marinade gives meat tenderness and a light spicy note, revealing its juiciness. Thanks to the brandy, the meat gains depth of flavor while olive oil makes the texture silky. The marinade is perfect for chicken and turkey, making them especially appetizing. In Spain, such marinades are used for festive dishes, highlighting the culinary traditions of the region. After several hours of marinating, the meat becomes incredibly aromatic and ready for frying or baking, turning into a gastronomic delight.
1
Mix brandy, olive oil, thyme, and bay leaf, then season with salt and pepper.
- Brandy: 3 tablespoons
- Olive oil: 4 tablespoons
- Fresh thyme: 1 sprig
- Bay leaf: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Marinate the meat for several hours.
3
Ready.