Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 11

Ingredients:
1 strip of cutlet
some salt
some pepper
some olive oil
potatoes
Method:
1. When the ribs begin to boil, withdraw the pot from the fire
2. Add some salt and pepper to the ribs
3. Cut the meat into strips ir order to eat the ribs easily
4. We fry the ribs in a frying pan in well- warmed oil
5. First of all, we warm the necessary oil alone
6. Then, we put the ribs in it- be careful to avoid the splashes of the oil
7. Fry them on golden colour from all the sides
8. Then, lower the fire and cook them a bit more so that they remain juicy but not
raw
9. At the end we withdraw them out of the fire and serve with fried domestic
potatoes
by Inma Salesa Greus
CAULIFLOWER AU GRATIN
Ingredients: (four servings):
1 cauliflower
1g nutmeg powder
100g thin sliced ham
as much cheese as you want
some salt
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