WILD ASPARAGUS WITH CURED HAM
Ingredients:
Wild asparagus.
Cured ham.
Pepper.
Pretzels.
Preparation:
Wash the wild asparagus and only use the tips. Boil the asparagus in a container with lightly salted water and then cool. In a pretzel lay a piece of pepper, now pack the asparagus with cured ham and put it besides the pepper.
And presto!
STUFFED MUSHROOMS
Ingredients:
Mushrooms.
Onion.
Pepper and bell pepper.
Oil.
Fish.
Besamel.
Breadcrumbs.
Preparation:
Cut the feets of mushrooms. Chop the onion together with the peppers. Cut the fish and do it with the feets of mushrooms and the choped vegetables. Now make a rich mass with it and then we will stuff the cap of mushrooms. Prepare the besamel. Once the mushrooms are stuffed, dip it with the besamel and then with the breadcrumbs. Frey it with a lot of oil and serve it quite hot.
EGGPLANTS WITH CHEESE
Ingredients:
One eggplant.
One tomato.
Bacon.
Cheese.
Oil.
Bread.
Preparation:
Wash the eggplant y cut it sliced. Frey it in a pan with hot oil and drain it. Wash the tomato and cut it sliced. In a pan with hot oil frey the bacon. Cut the bread and put it on a slice of tomato, other of eggplant and then of bacon. Cover the "pintxos" with cheese and grill it.
POTATO ALL I OLI
Ingredients:
Four potatoes.
One garlic clove.
"Salsa Mayonesa"
One egg.
3 dl oil
One lemon juice.
Salt.
Preparation:
Wash the potatoes for remove the mud. In a big casserole boil it with the skin potato. When it is cold delete the skin, cut and put it salt. Peel the garlic and reserve it for make the "mayonesa".
"Salsa Mayonesa"
Put in a recipient a egg and a bit of salt, then add slowly oil while you are moving it. When you get a consistent mass, add the lemon juice. For get the "salsa all i oli" add the minced garlic.
In a bowl mix the potatoes with the "all i oli", and finally add chopped parsley.
