Red roasted peppers, tuna or bonito in extra virgin olive oil, poached onions, salt, pepper, Sherry vinegar, extra virgin olive oil, cumin
where is the recipe? no se ven los ingredientes.
Reply
Están en el pie de foto. De todas formas está explicada de forma más amplia en otro post, te la copio aquí. ¡Gracias por tu interés!
Bonito del Norte and Piquillo Peppers salad
1 can of Piquillo Peppers or Roasted Peppers
17 oz Bonito del Norte
1 sweet onion
5 Extra Virgin olive oil tablespoons
Parsley
For the dressing
5 Extra Virgin Olive Oil tablespoons
2 Sherry Vinegar tablespoons
Cumin
Grounded black pepper
Salt
Slice the onion and poach it at slow heat for 10 minutes in the Extra Virgin Olive Oil. Drain it and put into a flat tray with the sliced peppers. Pour the dressing and add the bonito and parsley as decoration.
Reply
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German Blanco is passionate about climbing mountains. “I'm more into mountaineering than into climbing. “I want to go up and then continue to the next mountain.” In a perfect metaphor, this Asturian describes his 19-year career as a viticulturist and winemaker in...
Does food need wine or does wine need food? Seeing the number of people that accompany their meals with water, beer, or diet coke in whatever restaurant around us, we should be convinced of the latter. Few beverages are so dependent on a complement, perfect or...
The cooking that Pedro Sánchez exercises in the tiny Michelin star Baga dining room transcends local traditions and customs. It reflects the dreams of a cook who wanted to return to his motherland: “I cannot live without Jaen, without my land and without my family", Baga has been featured as one of the coolest restaurants in the world to eat in 2023 by Forbes magazine
where is the recipe? no se ven los ingredientes.
Están en el pie de foto. De todas formas está explicada de forma más amplia en otro post, te la copio aquí. ¡Gracias por tu interés!
Bonito del Norte and Piquillo Peppers salad
1 can of Piquillo Peppers or Roasted Peppers
17 oz Bonito del Norte
1 sweet onion
5 Extra Virgin olive oil tablespoons
Parsley
For the dressing
5 Extra Virgin Olive Oil tablespoons
2 Sherry Vinegar tablespoons
Cumin
Grounded black pepper
Salt
Slice the onion and poach it at slow heat for 10 minutes in the Extra Virgin Olive Oil. Drain it and put into a flat tray with the sliced peppers. Pour the dressing and add the bonito and parsley as decoration.