• 8 truffles
  • a base of leaf pasta
  • coconut ice-cream


Take the leaf pasta mass and cut it into 12 to 15 cm squares. Put a truffle in the middle of a square and fold the pasta to form a triangle. Seal the edges, using a fork, so that these little parcels do not open when they are fried. When all the truffles have been prepared, fry them in hot sunflower until the leaf pasta mass is a little golden. Serve hot with coconut ice-cream in the middle of the dish and adding a little melted chocolate on top.

La Bóta de l'Avi de Mollerussa (el Pla d'Urgell)


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