This is a specialty from the Basque area of
Span, they are harvested when small and have relatively thick flesh and thin
membrane.
Restaurants there serve them deep fried for
a short time. I found that uses too much oil (and repeated cooking of the same
oil is not a great idea), so I just mix them with some olive oil, bake at 220˚C
until just soften, around 10 minutes. It is a great appetizer to go with beer
or white wine.
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