Hake fillet of hake and neck with cockles fatsoma - Barcelona | Chezuli
This entry was posted on January 24, 2014 at 3:37 pm and is filed under Custom Menus. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. 2 Responses to "hake fillet and neck hake with cockles - Barcelona" fatsoma eline Says: January fatsoma 24th, 2014 at 4:54 pm | Reply
Rather, a traditional dish from the Basque Country (kokotxas). When cooking at low heat and constant panning of the pan kokotxas get a gelatinous buttery consistency with incomparable taste.
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This entry was posted on January 24, 2014 at 3:37 pm and is filed under Custom Menus. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. 2 Responses to "hake fillet and neck hake with cockles - Barcelona" fatsoma eline Says: January fatsoma 24th, 2014 at 4:54 pm | Reply
Rather, a traditional dish from the Basque Country (kokotxas). When cooking at low heat and constant panning of the pan kokotxas get a gelatinous buttery consistency with incomparable taste.
The Kubrick Theme. Blog at WordPress.com. Entries (RSS) and Comments (RSS).
Your blog can not share any posts by email.
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