Lets cook the centoline in salt water with two bay leaves, between 15 and 20 minutes, (depends on the size).
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| Ingredients to make cold stuffed centolol: |
| 1 UD Centolor (600 to 800 grs) 1 UD Egg Cocido 0.05 L Mahonesa 15 gr Pepinillos in vinegar. |
Ingredients to make cold stuffed centolol:
2. Next, we cool it with salt water and ice and once cold, we empty the coral and meat of the legs, mixing it with the other finely chopped ingredients and the mahonesa, aromatizing it with a few drops of Marc de Sidra.
3. It is presented within the shell.
