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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 baby eels, mayulas Bogador® *
  • 1 1/2 cups olive oil, Sierra de Gata® *
  • 4 cloves garlic, cut in sheets
  • 1 tablespoon pepperoncino Italian crushed red 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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