Loaded ripe romadours in oil, coated in a mixture of spices, interspersed with onions, garlic and chillies. A great snack for beer or wine.
Ingredients:
Range for 4 servings:
4 pieces
of aged romadura
4 pcs
garlic cloves
2 pcs
onions
1 tbsp
dried hot peppers
ground hot pepper
all allspice
dried garlic
crushed cumin
bean leaf
smoke salt
thyme
pepper
oil
Procedure:
In a bowl, prepare a mixture of dried garlic, hot peppers, smoked salt, crushed cumin and pepper, carefully coat the pieces of romadour that you have cut into eighths in the mixture
Into a washed and dried jar, place alternately onion, garlic, whole spices, hot peppers and pieces of romadour
Finally, pour oil over everything, refrigerate and let rest for ten days.
Recommendation:
Serve with toasted bread.
Note:
Recipe from Cooking with Tom, photo and text by Tomas Mika