Finely chop the onion and the white of the leek. Put a casserole over very soft heat with a few drops of oil, onion and leek. Let sweat until I start to take color.
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| Ingredients to make txangurro to the Donostiarra: |
| 1 ud. Centol (1 kl.) 1 soup spoon onion (minced) 1/2 soup spoon (chopped white part) 3 soup spoon tomato (peeled and chopped) 1 jet brandy 1 jet olive oil 1 pinch breadcrumbs 1 teaspoon butter salt |
Ingredients to make txangurro to the Donostiarra:
2. Incorsed the tomato and let it be done for 15 minutes. The set must be undone. Meanwhile, cook the center in cold water with salt.
3. have about 15 minutes since it starts to boil. Open the txangurro and pass the juice through a fine strainer. Pour into the casserole with the onion, leek and tomato.
4. Add a drops of cognac and mix the set well. Separate the centros legs, hit them with a deck and try to remove the meat in whole strands.
5. Do the same with the flesh of the centoline. Mix the center with the sauce and give the set a boiling of 2 minutes. Try the salt.
6. Fill the centoline shell with its meat, sprinkle a pinch of breadcrumbs and a little butter. Gratin in the hot oven for a couple of minutes.
