ROSQUILLAS Y FABES

ROSQUILLAS Y FABES

Natalia Ortin y Sara Beltran

Rosquillas

9. Sugar for coating

7. 8g yeast

6. 50ml anise

5. 50ml of orange juice

4. 6 tablespoons sugar.

3. 6 tablespoons olive oil

2. 500g of fluor.

8. . Oil for frying.

1. 3 eggs

Ingredients:

Prescription:

1. In a large bowl we put the eggs and and weat them well together with the sugar, and add the orange juice, the lemon zest, the anise and the oil.
2. Mix well and and gradually incorporate the fluor and the sifted yeast.
3. Knead themixture well until it is soft. We spread the fingers in oil to make balls of dough.
4. We put the oil to heat and, whan it is hot, we put the balls together and make a hole in the center.
5. We are adding the donuts to the pan. The oil should not be very hot bacause otherwise they are snatched up and not fried inside. Once made, they are left to dry on kitchen paperand then they are coated in sugar.

Broad beans

Guía básica para crear una presentación genial

9. salt and water.

7. serrano ham,

6. pork belly

5. mint,

4. garlic,

3. onion

2. 200 gr. of baby peas,

8. sobrasada (little),

1. 200 gr. of tender beans,

Ingredients:

Preparation:

On the same day, we start chopping the onion and garlic (all garlic). We also chop the mint. We continue cutting the bacon, the ham and the sobrasada. Afterwards, we heat a little oil and fry the bacon. Then add the ham (diced) and let them cook slightly. Now we make the onion and garlic. We just have to give them a few laps, to prevent them from burning. Next we add the sobrasada. Finally the peppermint, beans and peas. Salt and add water to cover the ingredients. We cover the casserole and let it cook. From time to time we move it, with the lid on so as not to splash, so that the ingredients come together. The recipe will be ready when everything is cooked and the liquid has evaporated.