Ratings: 1/5 stars
- 250 gr. Pilar bowling alleys, 250 gr. potatoes
- 150 gr. aragon rice
- 1 onion
- 1 head of garlic
- 8 wafers of rice paste
- 1/2 tablespoon of red pepper
- 1 bay leaf
- extra virgin olive oil
- Salt
- 4 sprigs of rosemary
- Peel and chop the onion. Peel the top of the garlic head a little; leave it all
- Put the boles in a saucepan with cold water and leave on normal heat until it first boils.
- 5 min. Change the water and let it cook.
- Add a head of garlic, onion, bay leaf, paprika, oil and salt; Let the beans cook until they are soft.
- When the bolichs are tender, drain and divide the water from said cooking into 2 pots.
- In one we will cook the potatoes to make a homemade mash later, and in the other pot we will cook the rice, which will later be used to make risotto.
- We make boliches with rice paste on waffles and some rolls stuffed with a crushed head of garlic.
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