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CEUTA CUISINE

http://www.editorialnativola.com/

CEUTA CUISINE

(In the next few days in the libraries)

NATIVOLA EDITORIAL

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grasshoppers in tomato (KITCHEN CEUTA)

Ingredients:

1 kg. Grasshoppers (small flying fish)

tomato sauce 300 gr

Two cloves of garlic

A sprig of parsley

A branch of coriander

flour Salt

Pepper Olive Oil

Preparation:

flour the grasshoppers (volaores small) and fry previously headed and guts. Then we fried in a little gilded olive oil and thinly sliced \u200b\u200bgarlic, parsley and cilantro, add the tomato sauce and once placed the fish in a fountain will add all the fried and give a light tap of the oven.

Before you fry the fish fry season and once we drain on paper towels.

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AFRICAN CHICKEN (KITCHEN CEUTA)

Ingredients:

1 kg. chicken Jamoncito

150 gr. Breadcrumbs

50 gr. Paprika

20 gr. pepper

50 gr. cumin

250 gr. Green olives

5 cloves garlic

Olive Sal

Preparation

In a bool. Jamoncito put together with all the spices and olive oil salt, mix well and place in baking tray, then sprinkle the breadcrumbs over Jamoncito and added olives and garlic cloves. Cover with foil and put it in the oven at 130 º for an hour and a half. Finally, remove the foil and increase oven temperature to 200 º for a few minutes taking care not to brown too much.

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MACARONI BEACH (KITCHEN CEUTA)

Ingredients:

350 gr. Macaroni

200 gr. Gulas

80 gr. Tuna.

medium onion

Two

garlic A sprig of parsley

30 gr.

butter olive oil

Salt and pepper Mozzarella

A bay leaf

Preparation:

Boil macaroni in water with a bay leaf, then we fried with some onion and garlic oil and ready once we add the eel and tuna. In a frying pan and fry in butter and spiced drained macaroni, add the fried finished and passed the dish topped with mozzarella cheese (to taste) decorated with a little parsley or basil.