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| INGREDIENTES DE LAS ANGULAS A LA BILBAÍNA |
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| ELABORACIÓN DE LAS ANGULAS A LA BILBAÍNA |
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En una cazuela de barro, se pone un poco de aceite y cuando esté caliente se añaden los ajos, cortados en forma de láminas. Se sofríen y cuando empiecen a coger color se agregan las angulas y la guindilla troceada en forma de aros. Se remueven con un tenedor de madera y se dejan hacer durante un minuto. Presentación: Las angulas se sirven en cazuelitas de barro precalentadas. |
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Daniel P. @ 21:54 | comentarios (0) | Links Permanentes
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