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Flanaged Mayulas at Cognac

25 mins
Low
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Delicious recipe of mayulas flambéed with cognac that you can prepare at home to botanize or serve as an entry in your meals. Very rich!
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Ingredients

1 portion
  • 2 cans glass eel, mayulas Bogador® *
  • 1 1/2 cups olive oil, Sierra de Gata® *
  • 4 cloves garlic, cut in sheets
  • 1 tablespoon hot chili pepper
  • 3 tablespoons parsley, finely chopped
  • 1 glass cognac, Martell VS® *

Preparation

Sauté garlic on olive, add mayulas flamed and decorate with parsley. Mount on a toast.

PRESENTATION

If you want it to look prettier cut a baguete into slices 2 cm thick and put them in the oven for 5 min and serve them with the mayulas.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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