Cooking Recipe Video :
Taragona Gambas a la feuilletee de sofrito
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Restaurant: El Raco de Can Fabes
Chef: Santi Santamaria
Michelin Guide Ranking
Viewers Video Rating Average Rating: 4.1/ 5 - 14 votes - 311,194 views
Recipe videos for the weekend
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Restaurant: El Raco de Can Fabes
Phone:
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+(34) 93 867 28 51 |
Website:
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www.canfabes.com |
Address:
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"Sant Joan, 6" |
| "In 1981, Angel and Santi Santamaria opened the "El Raco de Can Fabes" in Sant C... |
Taragona Gambas a la feuilletee de sofrito
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Recipe Description:
- The "sofrito" is simply a compote dish of blanched tomatoes, to which you add onions, before preserving them.
- Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
- Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
- Once they are rose coloured, take them out and put them in ice to stop the cooking.
- Cut them in half and empty the non-comestible parts and the head.
- Place six half-gambas on a serving dish, sprinkle with chive, and pepper lightly. Using a spoon, cover it with sofrito and chervil leafs.
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Healthy Cooking Recipes on Video
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Servings:
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4 People |
Cooking recipe time in minutes:
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25 |
Recommended wine with the dish:
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Chablis |
Difficulty level:
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Easy |
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Taragona Gambas a la feuilletee de sofrito
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Cooking Recipe Ingredients:
- 24 Taragona gambas or prawn
- 10 laurel leafs
- 4 handful of rough salt
- Salt, pepper
- Chervil
Sofrito: - 4 tomatoes
- 1 pepper
- 1 allspice (pepper)
- 1 onion
- 1.76 oz. hacked pinions
- Chervil, parsley, chive
- 2 tbsp. olive oil
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Cooking recipe preparation instructions:
- The "sofrito" is simply a compote dish of blanched tomatoes, to which you add onions, before preserving them.
- Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
- Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
- Once they are rose coloured, take them out and put them in ice to stop the cooking.
- Cut them in half and empty the non-comestible parts and the head.
- Place six half-gambas on a serving dish, sprinkle with chive, and pepper lightly. Using a spoon, cover it with sofrito and chervil leafs.
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