With crumbs passes as lentils, each has its own way of making them and usually they are all scrumptious. Today I bring you my recipe for crumbs, taking advantage of this Sunday I did what I believe will be the last crumbs of the season. Is a simple dish but a little tired of doing and that is consistent and delicious.
Ingredients:
- 4 or 5 cloves garlic, peeled and whole.
- 1 green pepper. chistorras
- 2.
- durum wheat semolina for crumbs (I used the the Mercadona).
- water and salt.
To give you an idea of \u200b\u200bthe quantities for each cup of meal you need two and a half cups of water. Meal with a glass of two good meals out. If the amount aumentáis much remember to throw more garlic, pepper and sausage.
Preparation: In a skillet non-stick fry the garlic, bell pepper, cut into thin strips and sausage cut into chunks. When garlic is golden and check the water room. By the time the water begins to boil we add the flour gradually and begin to stir with a wooden spoon, looking for the meal is released. In this process you can despair a bit because the feeling is not never gonna drop, but tranquil @ s that will come. Id tested from time to time to correct salt. Everyone has their own taste of crumbs if you like drier or spongy, as soon as they reach the desired point of retiráis fire and serve.
If you prefer you can substitute other ingredients for boqueroncitos fried sausage or bacon.
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