I used enough oil to cover half the bomba so that I only had to flip it once. Begin heating the oil for frying in a small pan over high heat.Continue forming all the bombas in this way. The bomba should be between the size of a golf ball and tennis ball. Place about a teaspoonful of the mushroom filling in the centre and close the mashed potatoes around it, forming a ball. Take a small handful of mashed potatoes and flatten it in the palm of your hand.Finally, add the crushed tomatoes and cook gently until the sauce is thick and reduced – 5 to 10 minutes. Allow the flour to cook out, stirring occasionally, for about 2 minutes. Now add the hot pepper, oregano, thyme, paprika and sprinkle over the flour. Add the red pepper and fry for a couple of minutes until beginning to soften. Add the chopped mushrooms and fry, stirring occasionally, until soft and browned. Fry gently until soft and translucent then add the garlic and fry until fragrant. Heat a pan over medium heat and add the oil and onions.Once cool enough to handle, peel and mash them adding 1 teaspoon of salt and pepper to taste. Bomba in english skin#
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