Txangurro-stuffed peppers with piquillo sauce

Ingredients: Stuffed peppers: Bechamel (whole milk, wheat flour, butter, cream and salt), Txangurro – Brown crab (C. Pagurus) 12% (Crustacean), piquillo pepper (pepper, salt, and citric acid acidifier) and sauce: piquillo peppers, onion (onion, extra virgin olive oil), fried tomato sauce (tomato, extra virgin olive oil, sugar, and salt).

How to use: heat and serve. Do not re-freeze once thawed.

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