Ingredients: 1 can of bonito belly in olive oil. 1 jar of cream cheese. 4 anchovy fillets in olive oil. 8 canned piquillo peppers 1 tablespoon of Dijon mustard 1 tablespoon of honey 2 tablespoons of soy sauce 2 tablespoons of the olive oil from the can of bonito belly. 1 tablespoon of Modena...
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Ingredients: 1 can of tuna belly in olive oil. 2 green peppers. 1 red pepper. 1 small goat cheese roll. Mixed lettuces. 2 tablespoons of apple cider vinegar. 4 tablespoons of olive oil from the can of tuna belly. Salt. Freshly ground black pepper. Preparation: Roast the peppers in the oven until the skin is lightly...
Read MoreEsta ensalada templada de ventresca, mejillones y frutas de temporada realizada por el Chef Juan Mato del Restaurante Artabria es ideal como entrante....
Read MoreMilhojas de ventresca de atún "Ramón Franco" con piquillos, trigueros y repollo. Receta realizada por el Restaurante A Terraza de Chicolino....
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