INGREDIENTS
- For the quilt:
- – 1 open butterfly lid
- – 1 carrot
- – 1 onion
- – 1 department of celery
- – 1 leek
- – 1 bay leaf
- – 10 black pepper berries
- – Water C/N
- – 8 Onions lower into effective julienne strips, washed and marinated with olive oil
- olive and chopped rosemary
- – 250 g of seasoned cheese, grated into strands
- – 500 g mozzarella lower into small cubes
- – Chopped rosemary to complete
- For the tomato salad:
- – 4 ripe spherical tomatoes
- – 4 crimson onions lower into julienne strips
- – 250 cc of alcohol vinegar
- – 125 cc of water
- – 4 tbsp sugar
- – 1 tbsp salt
- – 1⁄2 bunch of leafless cilantro
- – 100 cc of additional virgin olive oil
- – 100 cc of lemon juice
- – Roasted and floor black pepper (in mortar)
- For the potato salad:
- – 8 small potatoes with pores and skin
- – Coarse salt
- – Agua
- – 200 g mayonnaise
- – 50 g pickled gherkins lower into brunoise
- – 4 hard-boiled eggs
- – Chopped parsley
We share with you this scrumptious tapa a la fugazzeta recipe with tomato salad and potato salad, so you can also make and revel in it at dwelling.
PROCEDURE:
1. For the tapa: Place the tapa, the carrot, the onion, the celery stick, the leek, the bay leaf, the black pepper berries and water in a saucepan till it’s lined and convey it to the boil, deliver to a boil and foam. with the assistance of a ladle. As soon as it’s gentle, take away it from the broth (preserve this broth for cooking the potatoes) and place it in a roasting pan, place the mozzarella, then the marinated onion and at last the grated onerous cheese and place it in an oven that, if attainable, fireplace from above to gratinate.
2. As soon as gratin, end with chopped recent rosemary and olive oil.
3. For the tomato salad: Peel the 4 tomatoes and lower them irregularly.
4. Place the alcohol vinegar, water, sugar and salt in a saucepan and convey it to a boil, place the boiling liquid over the onions and let it relaxation for not less than two hours.
5. Combine the olive oil with the lemon juice and put aside.
6. Place the tomatoes that we season with the lemon French dressing on a tray, then add the pickled crimson onion and at last the leafless cilantro, ending with the pepper and a little bit olive oil on high.
7. For the potato salad: Boil the potatoes in water with coarse salt, as soon as effectively cooked, peel the potatoes and lower half of the potatoes into small cubes and roughly mash the opposite half with a fork.
8. Combine the mashed potatoes with the mayonnaise and the pickles, place them in a bowl and put the egg white lower into small cubes on high and the yolk handed by means of a effective sieve, ending with the chopped parsley, floor black pepper and olive oil. .
