Ingredients for 4 people: 2 lampreys 200 g of bread 100 g of cured ham 2 peeled tomatoes 1 onion 2 cloves of garlic 1 bay leaf ¼ l of oil ¼ l of red wine 25 g of mustard Salt
Pour the oil into an earthenware dish and add the finally chopped garlic and cured ham with the bay leaf. Brown, then immediately add the finely chopped onion and the blended tomato. Boil for 5 minutes. Add the wine, which must be flambéed previously, thicken with the bread (fried and ground) and leave to boil down for around 5 minutes. Place the lampreys in a cooking pot with very hot water and remove them quickly to scrape off the first skin with a knife. Cut off the head and collect the blood, which will be used for the sauce, take out the innards and the central nerve. Then cut the lampreys into pieces and add them to the sauce with all the blood. Add the mustard and salt. Leave to cook on a low flame for approximately half and hour.
Serve in an earthenware dish with croutons and white rice on the side.
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