STUFFED EGGS WITH SA MARIGOSA CREAMS
1 Persons 15 Minutes
FRIED RED SEA BREAM AND SHRIMPS
4 Persons 20 Minutes
RED ONIONS WITH MUSHROOMS SAUTÉED WITH BEER
4 Persons 15 Minutes
Method Peel the eggs, cut two eggs in half and deprive them of the yolk, add it to the entire egg in a bowl with a little olive oil salt and pepper, crush the dough until you have a smooth paste then divide it by the number of creams that we want to use. Mix the dough with your preferred creams and subsequently place it within the previously emptied eggs. Chef ' s tips: surprise you and have fun with the mix that you can create, they will be all extraordinarily good!
Ingredients
3 boiled eggs, your favourite Sa Marigosa creams, oil, salt and pepper( to taste)
Method Wash and dry the fish place it in a bowl and dip into the milk. Mix the flour with semolina into a bowl, place the fish and pass itinto the mixture. Fry the red sea bream and the shrimp in hot oil until they become gild. When still moist, drain and dry. Serve hot with our creams to exalt goodness.
Ingredients
800 g red sea bream, 16 shrimps, 1 cup of milk flour( to taste), 1½ spoon of semolina, frying oil your preferred Sa Marigosa cream
Method Cut the onion into strips and fry, wash the mushrooms, dry and add them to the onion while cooking, deglaze with the beer and wait to be absorbed. Serve hot.
Ingredients
½ red onion, 2 tablespoons of Sa Marigosa mushrooms, ½ cup of red beer, ½ tablespoon olive oil, salt and pepper( to taste)