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sofia ciava

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INGREDIENTS:

Cornstarch

· Flour 0000

· Sugar

· Butter.

· Eggs.

· Baking poder.

· Vanilla.

· Dulce de leche

· Grated coconut

STEPS:

1. In a bowl, put the butter (at room temperature), the sugar and a few drops of vanilla essence. mix everything until well incorporated. Once we have a kind of ointment, we are going to add the two egg yolks and we are going to beat again. then add the flour and cornstarch. Also, add a pinch of baking powder.

2. Now, mix by hand until the dry ingredients are well incorporated with the wet ones and then we will continue the counter until we have a well homogeneous dough. Let our dough rest for approximately 15 minutes. After this time, we will move on to stretching the dough.

3. For that we are going to use The capos technique consists of the following: We are going to stretch a good amount of plastic wrap on the counter. On top, we put our bun and then another good amount of plastic wrap on top. Thus, between these two sheets, we are going to proceed to crush and stretch our dough. First with your hands and then with the rolling pin until it is quite thin.

4. We remove the upper part of the film and with a round cutter we proceed to assemble our caps and as we do it, we place them in an oven container.

5. Take the dough to the refrigerator for a few minutes.

6. After this time, we take them to the oven 180º for approximately 10 minutes. Once they are cold, we make our cornstarch alfajores by placing confectioner's dulce de leche on a cap and placing another on top. If you wish, you can add the grated coconut around it.
Abril de Luis

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The food we are going to prepare today is Milanese.

Ingredients

Meat for milanesas (buttock, square or loin ball) ½ Kg.
Eggs, 2
Breadcrumbs, ½ Kg.
Garlic 2 cloves
Chopped parsley, 2 tablespoons
Salt to taste
Oil for frying, quantity required.

Personally, I don't like them very much, but if that's the only thing I eat. I usually eat Milanese for lunch.

Elaboration

- Remove the fat and nerves that the meat may have for milanesas.
- Smash the fillets with a kitchen hammer to soften them.
- Peel the garlic cloves and mince.
- In a bowl mix the eggs with the garlic and parsley, salt this preparation.
- Have a source with the cuts of meat for milanesas, the bowl with the egg preparation and a source with the breadcrumbs.
- Pass each cut of meat for milanesas by egg and then by the breadcrumbs crushing well with your hand, making sure that it is well breaded on both sides.
- Fry the milanesas in a frying pan with plenty of hot oil.
- Remove and drain on paper.

Milanesas can be served with French fries, mashed potatoes, green salad, potato salad, roasted bell peppers, lead potatoes, potato croquettes, etc.

# data[].attributes.body
The food we are going to prepare today is Milanese.

Ingredients

Meat for milanesas (buttock, square or loin ball) ½ Kg.
Eggs, 2
Breadcrumbs, ½ Kg.
Garlic 2 cloves
Chopped parsley, 2 tablespoons
Salt to taste
Oil for frying, quantity required.

Personally, I don't like them very much, but if that's the only thing I eat. I usually eat Milanese for lunch.

Elaboration

- Remove the fat and nerves that the meat may have for milanesas.
- Smash the fillets with a kitchen hammer to soften them.
- Peel the garlic cloves and mince.
- In a bowl mix the eggs with the garlic and parsley, salt this preparation.
- Have a source with the cuts of meat for milanesas, the bowl with the egg preparation and a source with the breadcrumbs.
- Pass each cut of meat for milanesas by egg and then by the breadcrumbs crushing well with your hand, making sure that it is well breaded on both sides.
- Fry the milanesas in a frying pan with plenty of hot oil.
- Remove and drain on paper.

Milanesas can be served with French fries, mashed potatoes, green salad, potato salad, roasted bell peppers, lead potatoes, potato croquettes, etc.

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INGREDIENTS:

- 1 Chorizo

- Bread

- Optional: Sauces or seasoning

PREPARATION:

First you have to cook the chorizo. Then you have to cut the bread and put the chorizo in. Finnaly, if you want to put some sauce or seasoning, you put it on top of the chorizo…

AND YOU HAVE YOUR CHORIPAN READY!!!