The species, commonly known as thistles, is a species of thistle or dandelion that grows wild on the edges of streams and roads. In Andalusia has a great appreciation, both for its delicate flavor as different ways of cooking, and is considered a delicacy. It is customary to add to stews with chickpeas or codido pringá. To me, particularly, I love. I
Ingredients: (6 people)
• 1 Kilo of thistles
• 100 Grs. Fresh Chorizo \u200b\u200b
• 50 Grs. of Bacon
• 3 cloves of garlic
• 8 eggs • Extra Virgin Olive Oil • Salt
Prepared
thistles - This image has been taken from Here
Wash and cut the logs thistles Their end is the part where you have more land.
The wash and chop and put to boil in water with a little salt for about 10 minutes.
Drain and reserve.
Place in a skillet, heat oil and fry the garlic cloves in it and rolled. Add the chopped bacon and when it is browning add the chorizo. Dar
add some twists and thistles.
Sauté a few minutes.
Beat eggs and add to saute until slightly jelled.
Serve with croutons.
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