We prepare what is called Cigalitas oil as follows.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make up with cracks and grilled fungi: |
| 500 grams of clean rappe 8 tails of peeled crayfish 200 grams of fungi 200 grams of potato 2 dl of olive oil half liter of milk shells and heads of Cigalitas 1 glass of cognac 2 shalots (or scallop fresh) aceite de Perejil for garrison (300 grams in total) zanahoria turned chives calabacÃn turned torgue tips trigueros |
Ingredients to make up with cracks and grilled fungi:
2. Pohamos the chopped chalota in brouroisse, add the peels and heads of the crayfish and let cook for a quarter of an hour.
3. We flambo with the cognac, let cook 5 minutes and strain.
4. We puree potatoes with the cooked potato and milk.
5. Troce the vegetables and scald them in boiling water.
6. We chop the leftovers of the vegetables and the poach with a little shallot, which mix it with the potato puree and a little crayfish oil.
7. We poach the scallion in dice and add the rest of the garrison and a little of the parsley oil.
8. We cook the rap, fungi and crayfish and compose the dish with the different elements.
9. for 4 people.
