The Sopranis Corner

Hake hake: They use skeet hake, which is the first-division hake, of which it remains like a sheet. On this occasion the cook Antonio Caramé, who is the pavilion, makes them with rather square and generous pieces. It makes the fish juicy. The rebozado has a creamy point as it uses for its making egg that comes with flour and a very important ingredient of the home cuisine of Cadiz, the beer, which makes the frying swell. In this case it uses the same barrel cross that serve at the place. Among the "pallonists," scholars of the pavia, there is an old discussion about whether it should be taken "exempt" or can be dressed with some sauce. On this occasion the cook accompanies her, but in a separate bowl so that everyone can do whatever they want, from a mayonnaise to the ajillo, another product already difficult to find. In case you are a "free" frying champion, I recommend that you use some piquito to wet in the mayonnaise because it is to fill with it the deposits that Repsol has in Rota. The pavias are one of the highlights of the new letter from La Corquina de Sopranis.

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