We put abundant oil in the pan and fry the ñoras until they are crispy, without burning them, and we reserve.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make the best Murcia crumbs: |
| *For the crumbs olive oil 1/2 kilo of flour Candeal 1/2 liter of water salt for accompaniment :: Ajos tender dry garlic 4 sardinas some stumbling sausages, sausage and bacon cut A strips 4 pork mortals olive oil Ñoras (Dry ball peppers) 1/2 kilo of very clean boqueron |
Ingredients to make the best Murcia crumbs:
2. In the same oil we fry the stumbles of meat, along with the garlic cuts, and reserve together with the oil that is left.
3. Add oil again to the pan and fry the anchovies and sardine, we reserve together with the oil.
4. Blacks are heated in boiling water, just before serving.
5. We have already prepared the accompaniment, now we go for the crumbs.
6. To prepare the dough of the crumbs we put the flour, the water and a pinch of salt in a bowl and knead, the amounts can vary depending on the type of flour, a consistent mass must be there, but something more light than the mass of the dough of bread, without being liquid.
7. To do this we are adjusting the amount of flour and water on the fly.
8. We put abundant oil in the pan, about 250 ml. By kilo of flour, add the dough and put on a strong heat and … to slide the crumbs, we have to cut and turn the dough with the scratch, again and again, until it goes sliding.
9. This is the most difficult, it really helps to have help to take turns in this task since it costs a lot.
10. Do not despair is fundamental, since finally the dough slides.
11. First go there are more fat crumbs, so we are hitting them with the scratch edge so that they are smaller and more loose.
12. In the process of sliding the crumbs, we lower the fire a little so that they do not burn, since as they become smaller they cook before.
13. Once the crumbs have been demolished, we try them to make sure they are well made, that is, we do not take the taste of raw flour.
14. If so, we give them a few more turns over high heat to finish cooking. They would be, more or less, like this:
15. Now we mix pork trips and fish and give them a few more turns to take heat.
16. And we serve ….. apart we can put some grapes, Granada, or some pickles, and the black pudding that we have heated a few minutes before serving, all this already mixes each one to their liking.
17. It is important to eat them warm and accompanied by good wine and good company. We like to eat them in the pan directly …. They know better.
