We put a pot on the fire with water (enough to cover the perclabes).
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| Ingredients to make the original Galician Pecage: |
| Sal water laurel leaves percages |
Ingredients to make the original Galician Pecage:
2. Add thick salt, quite a lot, it must be as salty as sea water, I put more or less 60 gr. per liter of water and bay leaves.
3. When the water begins to boil add the perclabes and as soon as it takes the boiling point, turn off the heat and drain the water.
