LA COCINA DE URRUTI TXAMUSKEA

from La gran parida · host La gran parida y...con humor

LA COCINA DE TXAMUSKEA Elaboración Corta las cebollas en juliana y las poner a pochar en una cazuela de barro con un poco de aceite a fuego lento. Cuando empiecen a tomar color, incorporas el bonito limpio de piel y espinas, haciéndolo un minuto por cada lado. Añades el vino tinto y la sal. Dejar cocer a fuego suave hasta que la cebolla esté casi deshecha. Se sirve en la propia cazuela.

Episode metadata supplied by the publisher feed · Published Sep 22, 2006

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LA COCINA DE URRUTI TXAMUSKEA

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