Sticky Barbos Recipe

The barbos are chopped and growed in oil and withdraw to a casserole, all this is poached, 200 cl of vinegar from Jerez is added and 100 cl deaguauna time that of a boil to put in the head with the Barbosse cover and It is allowed to cook over 20 minutes to cool and after 3,4,5 or 6 days to eat

🚻 Low Difficulty🕘 🍵 🤯
Ingredients to make pickled barbos:
Barbos y trout
ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine



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