Niscalos, Robellones or Emrovellons/Em are mushrooms with an important fiber source that make it a very satiating food. In addition, they have a great contribution of potassium, vitamin B, iron of plant origin, carotenes and have very low caloric contribution, given their large amount of water. They are found in the market in autumn and are highly appreciated in the kitchen, because either in Saborated, rice or stews, the navals are a delicious and nutritious bite. On this occasion, we prepare a recipe for snacks to the chill To prepare them you will need few ingredients, the only thing that cannot be missing is garlic and parsley. Follow our steps and discover how to make them to the easy and fast chin.
| 🚻 4 Diners | 🕘 15m | 🍵 Recipient | 🤯 Difficult Disturbance |
| Ingredients to make the Ajillo sniff: |
| 400 grams of niscalos 3 teeth of garlic 1 branch of parsley 2 tablespoons of olive oil 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make the Ajillo sniff:
1. Clean the snack with a kitchen paper and, if they have land, moisten the paper, but avoid wetting the snacks. If they are very large, chop them, and if you see that they have deteriorated pieces, cut them and remove them.
2. Peel the cloves of garlic and itchs finely. Wash the sprig of parsley and chop.
3. Put the tablespoons of olive oil and heat in a wide pan. Add the snacks and take a few laps with a wooden spoon while you let them cook for a minute.
4. incorporates garlic and chopped parsley. Add salt and pepper to taste. Remove from time to time while you let them cook for 2 minutes. If the snacks are whole or the pieces are very large, they will take a few more minutes.
5. serve the snacks to the chiller right away.
