all gas within an hour I have to go back to work all weekend I played trabajar.Menos bad that Sunday afternoon in Badajoz Museums do not open that if uffff ........
Well as I have time I also Justito shirts have gotten into eleven staff and I have prepared something facilitated, accessible to everyone and that we were like queens of these bombitas.Son tremendous resulting crispy outside and soft inside melosonas and Sabrosona.
I opted for two sauces to accompany and mojete a tad. One is the classic sauces homemade tomato sauce and the other is the Hollandaise sauce, which should be plenty to spoil it and make it right.
Well, pace and without further ado to the ingredients and processing.
Ingredients for potato bulbs.
- 3 or 4 potatoes biggie
- 16 prawns (one per bulb)
- 1 or 2
- garlic breadcrumbs
- flour 2 eggs Salt
- extra virgin olive oil
1 º. Peel and wash the potatoes well by putting it in a pan with water, we take the heat and allow to cook until tender. Once cooked, remove from water from the water and squashed with a fork or puree well spent by the Chinese.
Crush In the GARLIC mortar with a good bunch of parsley and a generous pinch of salt until well mashed. This will add it to mashed potatoes, mix well it is all well blended and tested to see whether to add salt. Set aside.
2 º. Peel the prawns leaving them the reserve colas.Las
3 º. Let lots of mashed taking the size of a walnut and we either elongated or round shape and finger make a hole in the center is where to place the shrimp and closed covering shrimp tail uncovered.
For each bulb a shrimp. When we have all made to Dust them
4 º. The flour we passing first, second and third beaten egg and bread crumbs.
5 º The fry in plenty of olive oil, place them on a plate with paper towel to suck and are aceti ready to dish and eat.
For the tomato sauce.
- 1.5 kg of tomatoes
- 1 onion 4 tablespoons oil
- 1 bouquet garni (thyme, rosemary, laurel ......)
- Salt Pepper
submerge the tomatoes in boiling water and then threw in a bowl of ice water. The
dry, and peel, the break in two lengthwise and pressed to remove the seeds and water. The
diced Peel and chop onion.
Heat oil, add onion and simmer Pocha 5 or 6 minutes, stirring until translucent. We lay
diced tomatoes, add the bouquet garni and salpimentamos.Mezclamos well and let cook slowly for 30-40 minutes stirring frequently until it has virtually no water evaporation.
When we have a thick puree aside the fire and tried to add salt.
Herbs give you a taste of the Mediterranean off the penalties.
For Hollandaise:
- 150 g butter 2 egg yolks
- juice 1 / 2 lemon 1 tbsp
- vinegar 1 tablespoon cold water Sal
So as not a sauce that is making every day but I have prepared on occasion, I drew up the water bath temperature control is more manageable.
Anyway, if you follow the steps not to skip anything I assure you that you will be great-tasting and very melosita extraordianrio. I
was prepared with ghee is the first step that you explain.
1 º. For we have clarified butter to melt in saucepan over low heat until completely fundida.Yo I've had at No. 1, Bitran.
Then we took it to boil slowly, gradually rising temperatura.Yo every minute I went from about 1 to 2 .... themselves to a peak on where to get a boil I removed the fire.
will be removed with a spoon white foam will form up and pour carefully into a bowl to keep the sediment falls to be dairy form below. We let the butter cool.
2 º. The salsa we make a water bath by placing a bowl in a saucepan over medium heat. In this bowl, put a tablespoon of cold water, another white wine vinegar and yolks. With a whisk stir constantly, as the heat goes up gradually. In 10 minutes the sauce emulsified.
3 º. When this is emulsified, remove from heat and add the ghee little by little and very stirring gently, will thicken and take shape.
should not be allowed to remove at any time and also very very little oil every now and then is well connected is when we add a trickle.
4 º. Finally we add the salt and lemon juice (poneis you test a small squirt) to add there is always time.
I assure you that with this step by step comes out perfect.
I hope you like the idea.
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