INGREDIENTS
Sardines in olive oil premium
Romesco sauce
Squid ink
Angel hair noodles, 350g
Rock fish stock, 800ml
Fresh artichokes
Olive oil
Chopped parsley
BUY SARDINES IN OLIVE OIL
BUY ROMESCO SAUCE
BUY SQUID INK
Toasted noodle with sardine
4 rations
50 minutes
Difficult
PREPARATION
1
Pour the espinaler sardine oil into the frying pan.
2
Fry the noodles until golden brown
3
Strain the noodles to remove the oil
4
Peel and cut the artichokes
5
Remove the bitter hairs from the centre.
6
Brown the artichokes over a high flame
7
Add salt and black pepper
8
Add Espinaler Romesco Sauce
9
Stir and add a sachet of cuttlefish ink
10
Add the noodles
11
Add the hot stock
12
Add the Espinaler Sardines
13
Put in the oven at 200°.
14
Remove when the noodles have risen
