The anchovies have the privilege of being the protagonists of some of the country's most popular dishes. In many communities, the anchovy is part of the cuisine of the region. In every corner, the anchovy has a name: anchovy in Cantabria, anchovy in the Basque Country, Catalonia and Seito Bore on the east coast and the Balearics.
This particular recipe is extracted from a recipe book of the province of Jaen, made with tomato sauce and pepper sauces own site.
ingredients:
- 1/2 kg of anchovies.
- An onion.
- 2 or 3 garlic.
- Extra Virgin Olive Oil.
- Parsley.
- Laurel.
- Flour.
- Sal
- 1 or 2 tomatoes.
- Paprika.
elaboration
Anchovies are cleaned, seasoned and enharinan. In a frying pan and reserve bastanteaceitese.
In a separate pan fry the onion into wedges and ground or crushed with garlic, parsley and salt. In that mismoaceitese fried grated tomato and add a tablespoon of flour. Sauteed Once you add the flour milled pepper, fry without burning and add the paste and then the water to go making the sauce. Add the bay leaves and once the sauce is almost done is put the anchovies and let it boil a few minutes.
This particular recipe is extracted from a recipe book of the province of Jaen, made with tomato sauce and pepper sauces own site.
ingredients:
- 1/2 kg of anchovies.
- An onion.
- 2 or 3 garlic.
- Extra Virgin Olive Oil.
- Parsley.
- Laurel.
- Flour.
- Sal
- 1 or 2 tomatoes.
- Paprika.
elaboration
Anchovies are cleaned, seasoned and enharinan. In a frying pan and reserve bastanteaceitese.
In a separate pan fry the onion into wedges and ground or crushed with garlic, parsley and salt. In that mismoaceitese fried grated tomato and add a tablespoon of flour. Sauteed Once you add the flour milled pepper, fry without burning and add the paste and then the water to go making the sauce. Add the bay leaves and once the sauce is almost done is put the anchovies and let it boil a few minutes.
No hay comentarios:
Publicar un comentario