Spanish Recipes Carlos Mirasierras.pdf


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Salads from TGOSR
Bean/chickpea salad (Empedrado)
Four servings: 300 g of canned beans, or
chickpeas; 200 g of canned tuna fish, or desalted
shredded codfish, or both; 2 tbsp of extra olive oil;
some vinegar (to taste) 1 green & 1 red peppers; 2
tomatoes; 1 large onion; and 1, or 2, garlic cloves
finely chopped & salt.
Preparation:
First of all, put the white beans or canned
chickpeas in a sieve and rinse their cooking liquid
off; next cut the rest of ingredients into small dice
and place in a bowl, add the olive oil, the vinegar,
the salt, the garlic, stir the ingredients and keep in
the fridge for a later consumption.

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