A splash of colour to the flavours of the sea and the land.
A perfect combination of sea and land flavors with a special touch provided by a top quality product.
"A bold combination of flavors wrapped in a gala suit”
Below are detailed in a simple and didactic way the steps to follow to surprise your family and guests.
We hope you enjoy it!
Ingredients
For the dough:
150 g durum wheat semolina
350 g flour
20 g yeast
2 teaspoons Sepink cuttlefish ink
Salt
Water
For the stuffing:
A cuttlefish
Two onions
Cured pork ear
Preparation
For the dough:
Mix flour, salt, water, yeast and Sepink ink.
Knead until a homogeneous dough is obtained.
Let stand.
For the filling:
Desalting the pig's ear and cook it in boiling water with an onion and 2 bay leaves for one hour and a half
Clean the cuttlefish.
Sauté the onion. Once it is transparent, add the cuttlefish cuts and the ear cooked previously.
Let the flavors mix well and set aside.
Heat the cooked pork ear and add a little broth. Cook until the sauce is thick.
Once the dough and filling have been prepared:
Stretch the dough well and divide it in two.
Add the filling in one of the slices and cover with the other dough.
Bake for 20 minutes at 160 ºC.
Presentation
· Present the whole empanada or cut in small pieces.
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