Many of us do not know the tagarninas, but for others they are as traditional as a grandmothers recipe. The thing is that these cardillos are delicious and, therefore, in recipes, we are going to prepare a sparked tagerninas recipe and talk a little about them. Tagarninas are raised by themselves in a wild and are usually collected in spring, as with triguerous asparagus. They are more common in Cádiz and areas of Andalusia, but they extend for themselves and can be found in other regions confusing themselves with weeds. The good news is that you can also find them fresh in the markets or canned, so look for them when you can and discover how to make tagninas spread with us.
| 🚻 2 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make scattered tagernins: |
| 150 grams of canned tagernina or fresh 2 eggs 4 pieces of serrano ham Oliva Virgen Extra 1 Water jet |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make scattered tagernins:
1. Prepare the tagarninas, drain your water well and reserve. Cut a slice of village bread, which is the most crumbs, and hits garlic cloves to peel and cut them more easily into 4 pieces.
2. Pour a good stream of oil in the pan where you will make the sauce and the recipe in its entirety. First, fry the garlic and, half frying, add pieces of bread to brown. Volt them for not to burn.
Trick: Choose a large pan so you can add all the ingredients of the spreads.
3. Once you see that they are already crispy, remove this stir-fry from heat and crush. Add a water jet to acquire a paste consistency. Then it will be added to the rest of the dish to provide an extra flavor.
4. Go back to the pan and add the paprika without turning on the fire. In this way, you will take advantage of the temperate oil and prevent it from burning and bitter.
Trick: The paprika is one of the most vulnerable spices and in less than a few seconds it can burn.
5. Add the tagernins to the pan and turn on the fire. Suffle at low temperature for a minute and add the mashed paste you had reserved. Stir softly so that all ingredients are integrated.
6. Add a Cayena pinch, one of salt and one of ground cumin to the sauce. Mix carefully. While I fry at low temperature, cascades and cook them slowly in the same pan. Add the Serrano ham strips and let the eggs be curdled.
7. Once Cuajen, your scattered tagerninas will be ready! You can serve them as an incoming or accompaniment, but also as we show here: in a source to share. In this case, we have put an egg per head. Enjoy!
