Bonito chorizo \u200b\u200bsauce and peach gluten and lactose free yogurt cake
Thursday, July 24, 2008
Swedish Women In Tights
nice fillet with chorizo \u200b\u200bsauce and peach
This recipe is adapted from a recipe Arzak. For the ingredients are naturally gluten and lactose, so it's great for us to enjoy it all. I took the opportunity given to me HEMC to test the truth is that is very rich.
few hours earlier, are soaked chorizo \u200b\u200bpeppers in warm water. Put the chopped onion and garlic in a pan with olive oil over low heat until they are soft and caught color. Seasoned. Add the tomato puree, pulp and chorizo \u200b\u200bpeppers soaked and finely chopped peeled peaches. We leave it to simmer for half an hour and we had the potato masher.
Season the loins of tuna, which we shall have removed the skin, we spread with olive oil and put on a hot plate (can also be done in a pan). The beautiful has to be rather small, but is very dry. If you do not like undercooked fish, make more fine pieces so that it is well done shortly. We chorizo \u200b\u200bsauce and peach on a plate and over the backs of pretty. Sprinkle top with chopped parsley and ready.
This recipe is adapted from a recipe Arzak. For the ingredients are naturally gluten and lactose, so it's great for us to enjoy it all. I took the opportunity given to me HEMC to test the truth is that is very rich.
- 4 bell peppers chorizo \u200b\u200bor
- 2 onions 1 clove garlic
- 1 green pepper
- 400 g of tomato paste (tomato sauce can take gluten, no grinding)
- 2 ripe peaches 2
- bonito loins can also be used
- sliced \u200b\u200bolive oil, parsley and salt
few hours earlier, are soaked chorizo \u200b\u200bpeppers in warm water. Put the chopped onion and garlic in a pan with olive oil over low heat until they are soft and caught color. Seasoned. Add the tomato puree, pulp and chorizo \u200b\u200bpeppers soaked and finely chopped peeled peaches. We leave it to simmer for half an hour and we had the potato masher. Season the loins of tuna, which we shall have removed the skin, we spread with olive oil and put on a hot plate (can also be done in a pan). The beautiful has to be rather small, but is very dry. If you do not like undercooked fish, make more fine pieces so that it is well done shortly. We chorizo \u200b\u200bsauce and peach on a plate and over the backs of pretty. Sprinkle top with chopped parsley and ready.
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