Cocina ajoarriero con Restaurante La Parrilla

Juanjo Chueca, de Restaurante La Parrilla, pasaba esta semana por el Rincón Gastronómico de Radio Tudela para cercarnos una deliciosa receta de bacalao ajoarriero al estilo navarro para afrontar los rigores del incipiente otoño y del invierno. Chueca señalaba que el secreto radica en el proceso de desalado del bacalao y también en la calidad del propio producto.

Episode metadata supplied by the publisher feed · Published Nov 12, 2013

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Cocina ajoarriero con Restaurante La Parrilla

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