Ratings: 1/5 stars
- 1.5kg biceps
- 4 slices of ham
- 2 cloves of garlic
- 200 gr. baked gazbanzos
- 400 gr. cod cheeks
- 2dl olive oil
- Salt
- 2 tablespoons of flour
- Chile.
- Clean the chard and cut the leaves into sticks. Cook with a little salt.
- Put 1 dl of olive oil, minced garlic and chili flakes in a pan; Warm it slightly, add the cod cheeks and sweat.
- After the chard is cooked, drain and reduce the cooking water.
- Heat the oil a little, add the julienne, flour, broth and chard.
- We dip the chickpeas in flour and fry them like chard leaves.
- Move the cokes until they are connected to each other.
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