1. Very thin bread (lacquer, lies, lights). Try to get some as large as possible.
🚻 | 🕘 | 🍵 | 🤯 |
Ingredients to make crumbs (Sierra de Huelva): |
For 2 people :: ½ kg. of bread settled (which has 3 or 4 days). Preferable the so -called |
Ingredients to make crumbs (Sierra de Huelva):
2. 2. We need a large peol or pan.
3. 3. The garlic is peeled and fry in the oil until browning.
4. 4. The pepper is fried, clean of nuggets and veins, cut by strips.
5. 5. The minced potatoes are fried, without letting them harden.
6. 6. A little oil departs and reserves.
7. 7. Add to the rest of the oil, which is still in the pan, a little of the water and salt. Beat it a little to dissolve the salt.
8. Soak the walls of the container so that they do not stick.
9. 8. Place the bread in the container, in successive layers, covering the entire bottom.
10. Start with the largest slices, leaving a few to place on top.
11. intermingle garlic, pepper and potatoes, watering with water.
12. Water must be uniformly distributed throughout the bread.
13. If the mass of the bread was very humid throwing less water.
14. 9. Small pieces of bread, which always remain at the start, are also useful.
15. Place them in the highest part of the pile. Place the reserved (larger) slices to finish.
16. 10. Put to the low heat, cakes everything with a palette.
17. Occasionly separate the mass of the container to find out, by the smell, if it is very golden.
18. If you don know it raises the dough a little and observes the color of the slices of the background.
19. 11. When the dough is well golden, a cover, or tray, and turn (to the dough).
20. Do this on a clean surface (such as a table) in case part of the content falls when returning it.
2120- 12. Place the oil, which we have reserved, in the peol, soak the sides and place the dough again to brown on the other side.
2220- 13. Brown a little, very carefully, over very slow heat (in a very short time it burns).
2320- 14. Picar with the palette and stir quickly so that the bottom does not burn.
24. Continue stirring continuously until they dry enough.
25. It is important to prevent them from starting to fry (it can be seen for sound).
2620-15. During the task of stirring (and chopping) the skin is removed to pepper strips.
27. are served accompanied by one or more elements of the following list: roasted sardines (the best).
28. Failurely sardines or canned mackerel.
29. olives.
30. fried garlic.
31. Café.
32. Cup chocolate (many supporters).
33. Orange.