INGREDIENTS
- – Vacuum (useless salt).
- – Roast (useless salt).
- – Smoked Creole.
- – Gratin onions with provoleta.
- – Salt useless.
- Smoked Creole:
- – Onions.
- – Morron.
- – Chili peppers (yellow / inexperienced).
- – She.
- – Cherry tomatoes or professional tomato.
- – Sal.
- – Oil.
- Gratin onions:
- – White onion.
- – Provoletta.
- – Contemporary oregano.
- – Olive oil.
- Useless salt:
- – Lemon.
- – Agua.
- – Coarse salt.
- – She.
- – Contemporary rosemary.
- – Contemporary thyme.
- – Contemporary oregano.
- – Laurel fresco.
- – Coarse salt.
- – White peppercorns.
- – Vinegar.
- – Olive oil.
GRILL: EMPTY AND ROASTED WITH MINE SALT accompanied by smoked Creole and gratin onions
PROCEDURE:
1. Smoked Creole: Place the greens over the fireplace, cooking them over embers. Clear and minimize the greens, combine and season.
2. Gratin onion: Reduce the white onions into slices, roast till golden on each side.
3. Then add the provoleta, oregano and olive oil.
4. Salt: Boil a complete lemon in a liter of water.
5. When it’s at medium temperature, add salt together with all of the seasonings and herbs.
