Defrost the scrolls the day before in the fridge and pass them through water; Dry and book in the fridge with salt and pepper.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to baked to cava: |
| 4 large you (can be frozen) beaten salt pepper 1 laurel leaves and parsley |
Ingredients to baked to cava:
2. Peel and chop the onions in small cubes and put them in a pan with oil to poach, a bay leaf and a salt pin for half an hour over very slow heat until it becomes transparent.
3. Put a saucepan with the butter and cornstarch over medium heat; Beat with metal rods and sprinkle with lemon and orange juice.
4. Salpimentar and continue stirring until the sauce begins to thicken.
5. Lilge with the cava and let cook five more minutes.
6. Remove from heat and let cool (remove from time to time for the sauce to be fine).
7. Fill the background of four ribs of ravings (natural or earthenware) with onion puree; Put a vieir and Napar with the cava sauce.
8. Stretch the puff pastry with a roller, on a floured surface until it is very fine.
9. Cut into four squares and cover each shell with one, squeezing the edges with the fingers.
10. brush with beaten egg yolk, with a teaspoon of water to take a beautiful gold color.
11. Bake about 15-20 minutes in preheated oven at 200 ° C, until the puff pastry goes up.
12. Serve fast.
