Ingredients:
1 Kg clean rebollón
300 gr. olive oil 2 onions
3 cloves garlic
250 cc of dry white wine 200 gr
ham chopped parsley
Procedure:
Chop the onion, garlic and ham. We fire a pan with the olive oil and when hot poached onion, ham and garlic. We add the rebollones into pieces or whole if small, the braise and let simmer half an hour. Add the white wine, turn up the heat for ten minutes to evaporate the alcohol quickly return to a simmer and leave about twenty minutes (until tender). Add finely chopped fresh parsley and serve hot.
Notes.
The addition of the ham is optional. The
rebollones have to be tender but not bound waste and salsa and "jelly"
In the unlikely event that the sauce does not link them well, we can add a little corn flour (cornstarch) dissolved in cold water.
