Desgrate the peas. Peel the carrots and cut them along with the zucchini into fine sheets along. Remove the hard part of the asparagus. Wash all vegetables and scald them separately. Drain and cool them into cold water.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to picantones with picantons with cava: |
| 2 picantones 12 gambas red 1 onion 1 leek 1 RAM of olive two tablespoons white pepper in grain salt to accompany 100 gr. from peas 1 calabacÃn 2 carries 8 asparagus trigueros |
Ingredients to picantones with picantons with cava:
2. Clean the picantones, cut them into rooms and salt and pepper them. Enter them in a casserole, preferably clay, with hot oil and fry them for 3 minutes on each side. Remove and reserve them. Introduce the leek and the chopped celery into the same casserole, add the onion cut into strips, the laurel, the garlic and the thyme.
3. Cook 10 minutes, add the cava, vinegar, spicy, pepper and water and cook 5-7 minutes. Remove the picantones and reserve them in a separate casserole. Wash the prawns, salt and pepper them and fry them in a pan with 2 tablespoons of oil for 2 minutes on each side.
4. Peel them and pass the heads and pickle through a Chinese strainer until you get a sauce. Add the prawns, the sauce and the vegetables reserved for the casserole with the picantones and let stand 30 minutes.
5. The Red Gambas of the Mediterranean are difficult to get outside the local level so put the ones you have more by hand, taking care to put more units since they are surely smaller than these.
