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| INGREDIENTES DE LOS HUEVOS DE FRAILE |
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| ELABORACIÓN DE LOS HUEVOS DE FRAILE |
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Diluir la harina poco a poco en un cazo con agua, evitando grumos. Echar sal. Poner el cazo a fuego lento hasta conseguir una masa espesa, removiendo para que no se queme durante la cocción. Volcar la masa en un plato hondo y dejar unas cuatro horas para que repose. Una vez cuajada, cortar en taquitos pequeños. A continuación se aliña con cebolla picada, aceite de oliva y vinagre. Remover todo y servir en una fuente. |
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Daniel P. @ 12:46 | comentarios (1) | Links Permanentes
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