Taragona Gambas a la feuilletee de sofrito

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Taragona Gambas a la feuilletee de sofrito-
  1. The "sofrito" is simply a compote dish of blanched tomatoes, to which you add onions, before preserving them.
  2. Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
  3. Boil very salty water. Add pepper and laurel leafs. When it boils, insert all the gambas at the same time.
  4. Once they are rose coloured, take them out and put them in ice to stop the cooking.
  5. Cut them in half and empty the non-comestible parts and the head.
  6. Place six half-gambas on a serving dish, sprinkle with chive, and pepper lightly. Using a spoon, cover it with sofrito and chervil leafs.

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