Thursday, November 25, 2010
The base is made around egg white being mixed with almond flour and shaved coconut with a pinch of salt. This is cooked on low heat in non stick frying pan for 15 minutes, so it browns, but stays moist. Then spread pesto sauce over the base and any further ingredients of choice (in this case, bacon, mushrooms, onion). Over this I have melted curds as if they were from a buffalo mixed with parmesan cheese. Seasoned with oregano... so good.
so are relatively local to Murcia. Sardines are sold at about 1,5€ a
kilo in Murcia, good fish, rich in all fishy nutrients, in season
from end of May to mid - September, but still available most of the