Ratings: 1/5 stars
- 1 kg of dry bread.
- 1 head of garlic.
- 100 grams of fresh bacon.
- 50 grams of lamb tallow.
- 1 small glass of extra-virgin olive oil.
- This.
- Salt.
- 200g Teruel Ham’s photo.
- From 200g grapes.
- The breads are cut into very thin slices and soaked in salt water, covered with a cloth and left to rest.
- Put the oil, bacon and stuffing cut into small pieces in a frying pan, fry everything, move the pan away to lose its heat.
- Garlic is crushed and fried.
- After toasting, add the bread and mix until the crumbs are golden and loose.
- Fry the ham in oil and drain.
Share the article
Share the article