Ingredients: 500 grams of mass Pizza (look for a recipe in our database), 300 grams of tomato sauce, two mozzarelle (fresh cheese), a tin of anchovies (anchovies) in olive oil or 4 anchovies salty, extra virgin olive oil from Puglia, salt.
Having prepared the body as indicated in another recipe, tiéndala and aderécela with tomato sauce, mozzarella cut into small pieces and anchovies also cut, add a pinch of salt and plenty of oil on top. If you like, you can throw oregano. Put on a tray untada oil (you can use an alternative flour, which gives it more flavor to the pizza) and hornee. The oven should be hot.
Cueza for 20-25 minutes. So you want to be precise, 5 minutes before removing pizza from the oven, add more mozzarella into small pieces.
lunes 31 de diciembre de 2007
Pork done my way
Ingredients
Flour for rebozar
3 tablespoons flour for the preparation
¼ teaspoon white pepper
½ kg. The rack of pork cut into cubes
2 tablespoons olive oil
400 cc of meat stock
120 cc of dry white wine
3 carrots, peeled and sliced
3 carrots, peeled and cut into slices
1 tablespoon fresh chopped oregano
100 cc of milk
75 g of small mushrooms fileteados
1 cup baby onions
½ kg. The rack of pork, cut into cubes
Pepper
Garnish
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
1 teaspoon ralladura lemon
Preparation
Mix flour with pepper and flour passes through the carre, then remove excess flour. In a large pot, with lid sealed, warm 1 tablespoon of the oil.
Add meat and cook for 5 minutes. Until it is brown. Bring broth, wine, carrots, turnips, oregano and thyme and boil over low heat, uncovered, for 20 minutes.
In a bowl, mix 3 tablespoons of flour with enough milk to make a firm paste, add the remaining milk. Bring this mixture, mushrooms and onions and stew to boil over low heat, partially covered and stirring occasionally, for 20 minutes.
To prepare the dressing, mix parsley, garlic and ralladura lemon; tape and leave to one side. Serve the stew over rice mattress and espolvoréele with white dressing.
Flour for rebozar
3 tablespoons flour for the preparation
¼ teaspoon white pepper
½ kg. The rack of pork cut into cubes
2 tablespoons olive oil
400 cc of meat stock
120 cc of dry white wine
3 carrots, peeled and sliced
3 carrots, peeled and cut into slices
1 tablespoon fresh chopped oregano
100 cc of milk
75 g of small mushrooms fileteados
1 cup baby onions
½ kg. The rack of pork, cut into cubes
Pepper
Garnish
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
1 teaspoon ralladura lemon
Preparation
Mix flour with pepper and flour passes through the carre, then remove excess flour. In a large pot, with lid sealed, warm 1 tablespoon of the oil.
Add meat and cook for 5 minutes. Until it is brown. Bring broth, wine, carrots, turnips, oregano and thyme and boil over low heat, uncovered, for 20 minutes.
In a bowl, mix 3 tablespoons of flour with enough milk to make a firm paste, add the remaining milk. Bring this mixture, mushrooms and onions and stew to boil over low heat, partially covered and stirring occasionally, for 20 minutes.
To prepare the dressing, mix parsley, garlic and ralladura lemon; tape and leave to one side. Serve the stew over rice mattress and espolvoréele with white dressing.
SALAD OF MARISCO
Ingredients
8 scallops large
25 gr. Caviar
Olive oil
Salads varied
Perifollo
50 gr. Foie gras
Pistachios
6 sprockets
Sour Cream
Vinagreta:
1 / 2 dl olive oil
1 / 4 dl. Lemon juice
SaltPreparation
Clean the scallops and reserve coral. Cut with a knife, very thin strips, scallops and intersperse coral. Aliñar with vinaigrette at the time of serving.
Accompany scallops or corals with various salads, foie gras cut into very thin strips, pistachios and pine nuts and caviar roe, which we released with neutral oil
8 scallops large
25 gr. Caviar
Olive oil
Salads varied
Perifollo
50 gr. Foie gras
Pistachios
6 sprockets
Sour Cream
Vinagreta:
1 / 2 dl olive oil
1 / 4 dl. Lemon juice
SaltPreparation
Clean the scallops and reserve coral. Cut with a knife, very thin strips, scallops and intersperse coral. Aliñar with vinaigrette at the time of serving.
Accompany scallops or corals with various salads, foie gras cut into very thin strips, pistachios and pine nuts and caviar roe, which we released with neutral oil
MANTECADOS
Ingredients for 6 persons:
* Lard: 175 grams
* Sugar: 250 grams
* Almond ground: 125 grams
* Flour: 350 grams
* Cinnamon: 1 teaspoon (10 grams)
Preparation:
Estimated time: 25 minutes
* It puts the flour in a pan and tuesta over low heat until removed with a wooden spatula
* When the flour begins to be tostadita, departs from the fire was put out a bowl along with the almonds and almond ground is left to cool
* Meanwhile bat butter is on the verge of ointment. When you have acquired a frothy texture and homogenous he adds sugar and cinnamon and stir well until all linked
* Once the mixture is removed by incorporating, little by little, while stirring, flour and ground almonds trying to be a good mass raves
* When the dough is well linked runs on a flat surface trying to make a piece of approximately 2 inch thick and cut mantecados with short pasta.
* If there is no short pasta, the dough is divided in equal parts, are small balls and flatten them for the way mantecados
* Finally, we put the mantecados in tray from the oven and bake at 150 ° to left doraditos. It was withdrawn from the oven and let cool
* Lard: 175 grams
* Sugar: 250 grams
* Almond ground: 125 grams
* Flour: 350 grams
* Cinnamon: 1 teaspoon (10 grams)
Preparation:
Estimated time: 25 minutes
* It puts the flour in a pan and tuesta over low heat until removed with a wooden spatula
* When the flour begins to be tostadita, departs from the fire was put out a bowl along with the almonds and almond ground is left to cool
* Meanwhile bat butter is on the verge of ointment. When you have acquired a frothy texture and homogenous he adds sugar and cinnamon and stir well until all linked
* Once the mixture is removed by incorporating, little by little, while stirring, flour and ground almonds trying to be a good mass raves
* When the dough is well linked runs on a flat surface trying to make a piece of approximately 2 inch thick and cut mantecados with short pasta.
* If there is no short pasta, the dough is divided in equal parts, are small balls and flatten them for the way mantecados
* Finally, we put the mantecados in tray from the oven and bake at 150 ° to left doraditos. It was withdrawn from the oven and let cool
CANELONES WITH BECHAMEL
INGREDIENTS
1 box of pasta gutters.
6 livers of chicken.
50 gm. Tacos of ham or bacon.
1 brains of lamb.
Salt and pepper.
Nutmeg.
100 gm. Grated cheese.
Elaboración- Steps recipe Canalones with Bechamel:
Step 1: In boiling water makes paste the pipes, for 10 minutes. It was taken out and placed directly in cold water and then they are taken out to dry on a cloth kitchen. Reserved well.
Step 2: It boils seso to the party and reserves.
Step 3: fríen the liver first, a bit.
Step 4: To make the filling: put in the frying oil ham or bacon, onion sliced very thin, sliced brains, livers sliced, salt, pepper, nutmeg, sherry, tomato, and breadcrumbs. When all this is well seasoned and sofrito is passed by a robot or whisk powerful to be a paste.
Step 5: It is the sauce bechamel, as the recipe indicates.
Step 6: This is mixed with filler. Leave to cool.
Step 7: Take a soup spoon stuffing into strips and placed on each of the squares of pasta in the gutter and rolling.
Step 8: They are placing on the source making rows, covered with sauce bechamel (abundant), it espolvorea of grated cheese, butter nuts are placed throughout the area and made gratinar. When doren, and can be taken out and consume
1 box of pasta gutters.
6 livers of chicken.
50 gm. Tacos of ham or bacon.
1 brains of lamb.
Salt and pepper.
Nutmeg.
100 gm. Grated cheese.
Elaboración- Steps recipe Canalones with Bechamel:
Step 1: In boiling water makes paste the pipes, for 10 minutes. It was taken out and placed directly in cold water and then they are taken out to dry on a cloth kitchen. Reserved well.
Step 2: It boils seso to the party and reserves.
Step 3: fríen the liver first, a bit.
Step 4: To make the filling: put in the frying oil ham or bacon, onion sliced very thin, sliced brains, livers sliced, salt, pepper, nutmeg, sherry, tomato, and breadcrumbs. When all this is well seasoned and sofrito is passed by a robot or whisk powerful to be a paste.
Step 5: It is the sauce bechamel, as the recipe indicates.
Step 6: This is mixed with filler. Leave to cool.
Step 7: Take a soup spoon stuffing into strips and placed on each of the squares of pasta in the gutter and rolling.
Step 8: They are placing on the source making rows, covered with sauce bechamel (abundant), it espolvorea of grated cheese, butter nuts are placed throughout the area and made gratinar. When doren, and can be taken out and consume
sábado 29 de diciembre de 2007
CAZÓN IN ADOBO
To prepare the marinade recipe in Cazón
We majado in a mortar with garlic, a handful of salt, oregano and pepper. Cut the slices to cazón a finger thick and roughly put in a container. Then we take on the majado slices along with the vinegar. We care that the liquid cover all fish well and let macerate about eight or 10 hours. To fry fish, we let the slices escurran well, then we went through the meal and we throwing in a pan with olive oil very hot. When the slices are golden on both sides, we derive leaving escurran well oil and serve freshly made
Time: 20 minutes
Difficulty: Easy
Comensales: 4 people
Ingredients for the recipe
1 kg clean Cazón
4 garlic cloves
1 cup white vinegar
1 tablespoon paprika
Oregano
Salt
Flour for frying fish
Olive oil
We majado in a mortar with garlic, a handful of salt, oregano and pepper. Cut the slices to cazón a finger thick and roughly put in a container. Then we take on the majado slices along with the vinegar. We care that the liquid cover all fish well and let macerate about eight or 10 hours. To fry fish, we let the slices escurran well, then we went through the meal and we throwing in a pan with olive oil very hot. When the slices are golden on both sides, we derive leaving escurran well oil and serve freshly made
Time: 20 minutes
Difficulty: Easy
Comensales: 4 people
Ingredients for the recipe
1 kg clean Cazón
4 garlic cloves
1 cup white vinegar
1 tablespoon paprika
Oregano
Salt
Flour for frying fish
Olive oil
PANNETTONE
Ingredients for 1 Panetone:
600 deg. Flour,
150 deg. Raisins,
100 deg. Sugar,
100 deg. Fruticas of harlequin or,
200 deg. Butter
100 deg. Almond,
1 cup milk,
3 eggs,
A pinch of salt,
1 teaspoon lemon zest,
1 teaspoon dry yeast.
Preparation: In the warm milk is the yeast and add 250 deg. Flour. He joins and left to stand 20 or 25 minutes before adjournment. With the rest of the meal is like a mound with a hole in the center within which it will place the melted butter, salt, sugar and eggs one by one and when the yeast, mix earlier, was lifted mix with all these ingredients and it puts the harlequin or strawberries, raisins and almonds. It is a mould oils high and placed inside the dough. We cover the pan and allow for 2 hours to lift. When well positioned butter lifted him above and gets that must be baked at 350 ° C, for 45 minutes or until it is golden.
600 deg. Flour,
150 deg. Raisins,
100 deg. Sugar,
100 deg. Fruticas of harlequin or,
200 deg. Butter
100 deg. Almond,
1 cup milk,
3 eggs,
A pinch of salt,
1 teaspoon lemon zest,
1 teaspoon dry yeast.
Preparation: In the warm milk is the yeast and add 250 deg. Flour. He joins and left to stand 20 or 25 minutes before adjournment. With the rest of the meal is like a mound with a hole in the center within which it will place the melted butter, salt, sugar and eggs one by one and when the yeast, mix earlier, was lifted mix with all these ingredients and it puts the harlequin or strawberries, raisins and almonds. It is a mould oils high and placed inside the dough. We cover the pan and allow for 2 hours to lift. When well positioned butter lifted him above and gets that must be baked at 350 ° C, for 45 minutes or until it is golden.
PIZZA OF TOFU AND PATE OF OLIVES
Ingredients for the pizza tofu and pâté
A basic pizza (ideally integrated).
100 deg. Tofu of cool.
Aragon black olives or mashed black olives.
Tomato.
Kapre.
Squash.
Eggplant.
Brewers yeast.
Oregano.
Production of tofu pizza and pâté
On the basis (you can buy it already made) put tomatoes, and fried, and very small pieces on top of zucchini and eggplant sauteed with that previously have some droplets of olive oil.
Above, esparcimos a fine head of mashed olives and capers.
Cover the entire pizza with tofu very finely grated and finally esparciremos brewer's yeast and oregano on top.
What will the hot oven and 10 minutes (monitor not burn) will have a pizza that has nothing to do with the usual
A basic pizza (ideally integrated).
100 deg. Tofu of cool.
Aragon black olives or mashed black olives.
Tomato.
Kapre.
Squash.
Eggplant.
Brewers yeast.
Oregano.
Production of tofu pizza and pâté
On the basis (you can buy it already made) put tomatoes, and fried, and very small pieces on top of zucchini and eggplant sauteed with that previously have some droplets of olive oil.
Above, esparcimos a fine head of mashed olives and capers.
Cover the entire pizza with tofu very finely grated and finally esparciremos brewer's yeast and oregano on top.
What will the hot oven and 10 minutes (monitor not burn) will have a pizza that has nothing to do with the usual
MIGA ANCHOAS WITH THE BREAD AND SALAD OF BERRO
MIGA ANCHOAS WITH THE BREAD AND SALAD OF BERRO
Ingredients
For 4 people
24-32 anchovies
½ loaf of bread old
250 deg. Of Berros
2 carrots
2 garlic cloves
100 deg. Germinated in little radishes
Flour and beaten egg
Vinegar
Extra virgin olive oil
Salt
1 tablespoon poppy seeds
PREPARATION
Pela carrots, pícalas in taquitos and put them to boil in a saucepan with water and salt. Let it cook for 10 minutes. Escurre and reserve.
Ralla the bread crumbs with the help of a grater. On the other hand, clean anchovies and withdrew the spine. Sazona, passing through the egg, bread crumbs and bread crumbs and fríelas in a pan with plenty of hot oil and two garlic cloves whole.
Prepare a vinaigrette in a mixing bowl poppy seeds, vinegar and oil. Bate until emulsione and let macere.
For the salad, put in a bowl the berros, carrot and outbreaks little radishes. Sazona. Serves anchovies on a plate, accompanied with a salad and at the last moment salsea with vinaigrette.
Ingredients
For 4 people
24-32 anchovies
½ loaf of bread old
250 deg. Of Berros
2 carrots
2 garlic cloves
100 deg. Germinated in little radishes
Flour and beaten egg
Vinegar
Extra virgin olive oil
Salt
1 tablespoon poppy seeds
PREPARATION
Pela carrots, pícalas in taquitos and put them to boil in a saucepan with water and salt. Let it cook for 10 minutes. Escurre and reserve.
Ralla the bread crumbs with the help of a grater. On the other hand, clean anchovies and withdrew the spine. Sazona, passing through the egg, bread crumbs and bread crumbs and fríelas in a pan with plenty of hot oil and two garlic cloves whole.
Prepare a vinaigrette in a mixing bowl poppy seeds, vinegar and oil. Bate until emulsione and let macere.
For the salad, put in a bowl the berros, carrot and outbreaks little radishes. Sazona. Serves anchovies on a plate, accompanied with a salad and at the last moment salsea with vinaigrette.
POLVORONES
POLVORONES
Ingredients:
Half a kilo of lard
250 gm of almonds lightly toasted
Glass half a kilo of sugar
1 kilo of flour
A little cinnamon
Some sugar to sprinkle
Preparation:
It dries flour in the oven roasting without being… is extended on a tray and hornea over medium heat (about 150 degrees) for about 30 minutes. It can also be dried in the thermomiX
programming half an hour, temperature 100 ° and 3 speed and without putting the lid on the pot so that the moisture evaporates well.
When the flour has cooled, mix well with the mateca sugar, the flour is incorporated, cinnamon and almedra roasted and finely grated, it amasa well until they are well integrated all ingredients.
It stretches the dough between two sheets of film kitchen, leaving a 1 cm height, cut the right size with a cortapastas and placed in a tray of oven. This sweet is not growing in the oven, so we must not leave too much space for one another.
It hornean a strong oven, about 200 °, for about 20 minutes, and when it has cooled sprinkled with sugar glass and wrapped in tissue-paper.
Ingredients:
Half a kilo of lard
250 gm of almonds lightly toasted
Glass half a kilo of sugar
1 kilo of flour
A little cinnamon
Some sugar to sprinkle
Preparation:
It dries flour in the oven roasting without being… is extended on a tray and hornea over medium heat (about 150 degrees) for about 30 minutes. It can also be dried in the thermomiX
programming half an hour, temperature 100 ° and 3 speed and without putting the lid on the pot so that the moisture evaporates well.
When the flour has cooled, mix well with the mateca sugar, the flour is incorporated, cinnamon and almedra roasted and finely grated, it amasa well until they are well integrated all ingredients.
It stretches the dough between two sheets of film kitchen, leaving a 1 cm height, cut the right size with a cortapastas and placed in a tray of oven. This sweet is not growing in the oven, so we must not leave too much space for one another.
It hornean a strong oven, about 200 °, for about 20 minutes, and when it has cooled sprinkled with sugar glass and wrapped in tissue-paper.
ROSCON DE REYES
Ingredientes:
400 g de harina
100 g de mantequilla
100 g de azúcar
1 cucharada de levadura
1/4 litro de leche
1 cucharada de agua de azahar
La corteza de limón rallada
Fruta confitada (calabaza, guindas, naranja, limón)
sal
1 haba
Muñequitos de sorpresa
Una corona de Rey de papel o cartón
Disolver el sobre de levadura en 4 cucharadas de leche templada. Añadir 100 g de harina y mezclar bien hasta conseguir una bola de masa blanda. Tapar con un trapo de cocina y dejar en un sitio templado para que la masa crezca hasta el doble de su volumen.
En otro cuenco, poner el resto de la harina (300g). Hacer un hueco en el centro y añadir 3 huevos, el azúcar, el resto de la leche, el agua de azahar y el limón rallado. Amasar hasta conseguir una masa fina. Añadir la mantequilla y seguir amasando. Añadir la mezcla de levadura y amasar hasta que esté todo muy bien mezclado. Espolvorear con harina y dejar reposar con el trapo de cocina en un sitio templado durante 2 horas mínimo.
Después de 2 horas, volver a amasar y poner sobre papel de cocina encima de la bandeja del horno. Dar forma de rosca. Introducir el haba envuelto en papel albal, así como las sorpresitas igualmente envueltas.
Adornar con tiras de las frutas confitadas y pintar con un pincel huevo batido. Espolvorear con azúcar.
Meter en el horno precalentado a 160º y dejar cocer durante 15-20 minutos.
400 g de harina
100 g de mantequilla
100 g de azúcar
1 cucharada de levadura
1/4 litro de leche
1 cucharada de agua de azahar
La corteza de limón rallada
Fruta confitada (calabaza, guindas, naranja, limón)
sal
1 haba
Muñequitos de sorpresa
Una corona de Rey de papel o cartón
Disolver el sobre de levadura en 4 cucharadas de leche templada. Añadir 100 g de harina y mezclar bien hasta conseguir una bola de masa blanda. Tapar con un trapo de cocina y dejar en un sitio templado para que la masa crezca hasta el doble de su volumen.
En otro cuenco, poner el resto de la harina (300g). Hacer un hueco en el centro y añadir 3 huevos, el azúcar, el resto de la leche, el agua de azahar y el limón rallado. Amasar hasta conseguir una masa fina. Añadir la mantequilla y seguir amasando. Añadir la mezcla de levadura y amasar hasta que esté todo muy bien mezclado. Espolvorear con harina y dejar reposar con el trapo de cocina en un sitio templado durante 2 horas mínimo.
Después de 2 horas, volver a amasar y poner sobre papel de cocina encima de la bandeja del horno. Dar forma de rosca. Introducir el haba envuelto en papel albal, así como las sorpresitas igualmente envueltas.
Adornar con tiras de las frutas confitadas y pintar con un pincel huevo batido. Espolvorear con azúcar.
Meter en el horno precalentado a 160º y dejar cocer durante 15-20 minutos.
GALETS FARCITS
Ingredients:
Per persona:
60 g de botifarra negra de l'escudella
1 xirivia de l'escudella
30 g de col de l'escudella
1/2 l de brou d'escudella
6 galets grossos
2 pilotes de l'escudella
1/2 porro de l'escudella
Preparació:
Bulliu els galets amb el brou i els refredeu en aigua amb glaçons.
Trinxeu els porros i la col i els ha escorreu.
Coleu la xirivia per separar-ne les fibres i l'afegiu al porro i la col.
Aixafeu les verdures amb la botifarra esmicolada.
Farciu els galets amb una màniga pastissera.
Escalfeu el brou i la pilota, l'afegiu al plat dels galets. Ho filmeu, hi feu uns foradets i ho escalfeu al microones.
Per persona:
60 g de botifarra negra de l'escudella
1 xirivia de l'escudella
30 g de col de l'escudella
1/2 l de brou d'escudella
6 galets grossos
2 pilotes de l'escudella
1/2 porro de l'escudella
Preparació:
Bulliu els galets amb el brou i els refredeu en aigua amb glaçons.
Trinxeu els porros i la col i els ha escorreu.
Coleu la xirivia per separar-ne les fibres i l'afegiu al porro i la col.
Aixafeu les verdures amb la botifarra esmicolada.
Farciu els galets amb una màniga pastissera.
Escalfeu el brou i la pilota, l'afegiu al plat dels galets. Ho filmeu, hi feu uns foradets i ho escalfeu al microones.
AMANIDA AMB PARMESÀ
Ingredients:
Per a 2 persones:
2 peres de Puigcerdà
1/2 magrana
1 manat de fulles d'espinacs
1 escarola arrissada
100 g de pedrers d'ànec confitats
1 ceba tendra
1 tomàquet raff
100 g de formatge parmesà
2 all tendres
4 ametlles torrades
1 grapat de fulles de julivert
Preparació:
Preparació 10 minuts
Cocció: no n'hi ha
Procediment:
1. Piqueu el tomàquet amb un ganivet de serra.
2. Talleu l'all tendre.
3. Peleu i talleu les peres en forma de grills, com més primets millor.
4. Escalfeu l'oli d'oliva verge en una paella, daureu els alls tendres i, quan siguin rossos, hi aboqueu les fulles de julivert només un moment, i, ràpidament, el tomàquet.
5. Al cap de 2 minuts, quan el tomàquet no faci olor d'àcid, poseu-ho en un colador amb un bol a sota, per recollir l'oli i l'aigua de tomàquet.
6. Talleu la ceba tendra a làmines.
7. Talleu els pedrers d'ànec a làmines, sense el greix.
8. Poseu els talls de pera formant una base al plat. Poseu-hi el sofregit al damunt, i cobriu-ho amb els pedrers d'ànec. Al damunt, munteu-hi una amanida amb la ceba, la magrana, unes làmines de formatge parmesà, les fulles d'espinac i l'escarola arrissada, i amaniu-ho amb la salsa de tomàquet.
9. Per últim, escampeu-hi les làmines d'ametlla torrada i, si voleu, una mica de sal en floquets.
Per a 2 persones:
2 peres de Puigcerdà
1/2 magrana
1 manat de fulles d'espinacs
1 escarola arrissada
100 g de pedrers d'ànec confitats
1 ceba tendra
1 tomàquet raff
100 g de formatge parmesà
2 all tendres
4 ametlles torrades
1 grapat de fulles de julivert
Preparació:
Preparació 10 minuts
Cocció: no n'hi ha
Procediment:
1. Piqueu el tomàquet amb un ganivet de serra.
2. Talleu l'all tendre.
3. Peleu i talleu les peres en forma de grills, com més primets millor.
4. Escalfeu l'oli d'oliva verge en una paella, daureu els alls tendres i, quan siguin rossos, hi aboqueu les fulles de julivert només un moment, i, ràpidament, el tomàquet.
5. Al cap de 2 minuts, quan el tomàquet no faci olor d'àcid, poseu-ho en un colador amb un bol a sota, per recollir l'oli i l'aigua de tomàquet.
6. Talleu la ceba tendra a làmines.
7. Talleu els pedrers d'ànec a làmines, sense el greix.
8. Poseu els talls de pera formant una base al plat. Poseu-hi el sofregit al damunt, i cobriu-ho amb els pedrers d'ànec. Al damunt, munteu-hi una amanida amb la ceba, la magrana, unes làmines de formatge parmesà, les fulles d'espinac i l'escarola arrissada, i amaniu-ho amb la salsa de tomàquet.
9. Per últim, escampeu-hi les làmines d'ametlla torrada i, si voleu, una mica de sal en floquets.
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