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AngulaAngula is the Spanish word for an elver, or baby eel. (The word for an adult eel is anguila.) It is 5 centimeters long, thin, white and light grey coloured, and looks like a short spaghetto. It is highly appreciated as a gastronomic delight in some regions of northern Spain, and is very expensive. It is possible to prepare Angula with olive oil and laminated garlic: first warm up the oil, fry the laminated garlic and a few cayena pieces. After that, fry the angulas for a few seconds, just to warm them up. It is best to cook it in a small earthenware casserole.
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