Name: Flambéed Mayulas with Cognac
Prep time: 25 min
Yield: 1
Cuisine: Francesa
Ingredients: 2 cans glass eel, mayulas Bogador® *; 1 1/2 cups olive oil, Sierra de Gata® *; 4 cloves garlic, sliced; 1 tablespoon peperoncino; 3 tablespoons parsley, finely chopped; 1 glass cognac, Martell VS® *

Preparation

25 mins

Low

Sauté garlic in olive oil, add mayulas, flambé and garnish with parsley. Serve on toasted bread.

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