There is no doubt about it Alberto Cicot She has a good hand in the kitchen, but prove it by making her recipe for shrimp with rice (which is more successful than paella). We expect it to be the perfect dish for a Sunday…
And after dinner, you should know what Alberto Chicote’s irresistible and “fluffy” lemon sponge recipe is like, because after trying it, you will definitely write it down in your recipe book.
Here’s how canned bonito from the north is from Alberto Chicot
Well, she also shared it on her Instagram account @albertochicote in the best possible way homemade northern bonito, how? Well, very simple: keeping it in olive oil.
And not only are you living off the recipes, but the celebrity chef couldn’t be more successful her kitchen nightmare showwhere apart from visiting different bars and restaurants he gets the best from each.
Homemade White Tuna Recipe by Alberto Cicotto
For 4 persons
- 2 beautiful
- Olive oil
Step by step
cook the beautiful
Wash and dry the fish to cut it into large pieces. Heat the water with salt following the instructions in the recipe (125 grams of salt per liter of water). When the water boils, add the salt and cook the bonito for 1 and a half hours.
drain the beautiful
Remove the pan from the heat, remove the bonito and squeeze it to clean it and separate the whole back. Leave the bonito on a clean cotton cloth for a couple of hours.
Prepare the preserves
Put the bonito fillets in hermetically sealed glass jars and cover the jars with olive oil. Leave the bonito in the oil for at least 3 hours, and if necessary, add a little more oil after that time. Close the jars by tightly closing the lids.
cook the jars
Place a sheet of cardboard in the bottom of the large pot so the jars are stacked on top. Cover the containers with water and boil to cook for 1 hour. Remove the pan from the heat and let it heat for 11 hours before removing the jars from the water and drying them.