Ingredients
Preparation
- Thinly slice the garlic, chop the chilli and sauté both in plenty of olive oil. When golden brown, remove from oil and set aside.
- Gently fry the SKREI® over a medium-low heat for about 6 minutes, remove from the pan and set aside.
- To prepare the piquillo sauce, shred the peppers and mix with mayonnaise, then store in a bottle.
- For the pil-pil, mix mustard powder with a little warm water. Add one egg yolk to the oil to emulsify and mix, when you have a smooth consistency add the small pickles, olives and minced shallot. Season then add the juice of half a lime.
- Place a saucepan on high heat with some olive oil. Season the vegetables with salt and pepper, and place in the pan with a teaspoon of soy sauce and the white wine. Lightly fry until golden then set aside.
- Cut the pasta rolls into strips then deep fry them in hot oil, put to one side ready to serve.
To Serve
- Place the vegetables on the plate then lay the Skrei on top.
- Pour the pil -pil sauce over the dish and top with grated manchego cheese. Gently grill until slightly browned. Then top with the fried pasta noodles.
- Finish with a helping of the piquillo sauce.