1 piquillo pepper
20 g onion
15 g potato purée
Garlic and paprika sauce to taste
10 g pork scratchings
10 g turnip tops
Bread, milk and egg for frying, cinnamon powder and sugar
Make brandade of onion, turnip tops and pork scratchings and fill with previously warmed pepper.
Prepare purée and slowly add garlic and paprika sauce so that it thickens.
Accompany with “chula” of old bread soaked in milk and egg.