Put abundant water to cook in a casserole. When it starts to boil, add enough salt (about 50-60 grs of salt for each liter of water).
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| Ingredients to make txangurro to the original Donostiarra: |
| 2 centollos 2 onions 2 cloves of garlic 1 tomato 1 cup of brandy breadclado butter water virgin extra hojiblanca salt pajil |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to make txangurro to the original Donostiarra:
2. Cuece the centolos of one by one, approximately for 10 minutes.
3. Let the meat be tempered and swallow, ensuring that there are no hard parts. Reserve in bowls, on the one hand the meat of the head and on the other the meat of the body.
4. Pica the onions and bring to brown in a pan with a little oil. Add the garlic cloves and well chopped and sauté briefly. Incorporate the flesh of the centolos and mix well.
5. Add some breadcrumbs, pour the brandy and flambea. Clean the shells and fill them.
6. sprinkle with a little breadcrumbs and parsley and place some butter nuts on top. Gratina in the oven for 4 minutes.
7. serves in a wide source. To continue enjoying the Galician centoline, the first thing to do is respect the minimum marketing size as consumers.
8. 12 cm. From the eyes to the back of his shell.
9. The second, refrain from consuming it during the summer months because it is in Veda.
