renata on gruodžio 7th, 2010

 The trout to Navarre is a second Spanish dish, very particular in juxtaposition of fish to ham, jamon serrano or better. The preparation is simple: once you cleaned trout farcirle of pieces of ham, then flour fish and then FRY in olive oil, adding fat cooked ham in boiling oil. A plate to try absolutely. […]

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