Llàgrimes de Tardor blanc 2009
In Eiche fermentiert
Cellar: Agricola Sant Josep
CardoonsChardsBeansRiceSquillasCuttlefishLightly fried onion, garlic, leek, tomato sauce and saffronOlive OilSalt of HerbsMineral Water
Scald the cardoons in mineral water and salt.Fry the squillas with olive oilIn a pot, fry the onion, garlic, leeks, tomato sauce, saffron and salt of herbs. Use the the oil of frying the squillas. When it is fried we add mineral water and boil the beans.When they are cooked, add the cardoons and the chards to the pot , while in a small saucepan, fry a few cloves of garlics, the chopped cuttlefish and, finally the rice using some olive oil of frying the squillas and then add them to the pot.Once the rice is cooked, it can already be served.