Category Archives: Gastronomía

Com la tonya: Formatge de llet amb ceba

crevillent, periodic del poble

INGREDIENTS: Formatge fresc de cabra en panet, ceba, oli, sal, orenga (opcional). PREPARACIÓ: - En primer lloc fem el formatge amb poc oli en una paella que estiga prou calenta, pràcticament volta i volta perquè no se creme. – Reservem el formatge i en la mateixa paella, posem prou oli per fregir, després un parell de cebes ben trossejades i les deixem fregir a foc lent molt de temps, així conseguim eixe color per la carameltzació dels sucres de la ceba. – Per acabar, mesclem les dues coses i a disfrutar.Es pot menjar fred també. – Afegir orenga al final de manera opcional.

Francisco Mas Ferrández, “El Molla” Arrocero

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