I present this new section of our scorching web where every week we will tell some of our secrets and we want to share with you, This time we have chosen this recipe is for all audiences, great tasting and easy to prepare, a success…
Potato dumplings and bacon with green sauce Iberian
Ingredients: potatoes(150 gr), Iberian bacon(70gr), will, Pepper, breadcrumbs and egg.
Elaboration: It can be done with previously baked potato or cooked, skin is removed hot, and is crushed with the help of a slotted spoon.
Cut the bacon into small pieces of 0,5 cm and fried until golden brown. It reserves.
A crushed potato is salpimenta, It is flavored with Iberian bacon fat to fry, and bacon is added doradito.
balls are 25 Homogeneous grams when we get the ball we passed through egg and breadcrumbs, fried at 190 degrees and placed on absorbent paper to loosen excess oil.
Green Mojito: garlic clove(3 Items), parsley(bunch), sweet green pepper(2 Items), virgin olive oil, will, fried bread (20gr), vinegar (a spritz)
Ing the well washed 180º peppers for 45 me.
We crush the garlic with fried bread, peeled roasted peppers, parsley, salt and vinegar, We grind and add water until the texture is desired.
Recipe provided by Miguel Angel Gonzalez, chef scorching Toledo in Avenida Europa, 8, Toledo.
And if what you want is to come and try this delicious recipe Click here to reserve