SALAD OF COGOLLOS, ANCHOAS OF CHEESE SAUCE IN DE BURGOS
Ingredients (4 people)
6 anchovy fillets in salting.
2 slices of bread mold diced and fried.
Yema 1 egg cooked.
40 gm. Cheese Burgos.
2 garlic cloves.
1 tablespoon Kepchut.
1 cup olive oil
Salt and freshly ground pepper.
Vinegar to taste.
Whisk cheese Burgos, garlic cloves, Kepchut, milk, oil, salt, pepper and vinegar.
Skip by the Chinese, to make it creamy and mild salsa.
Disponerla at the centre of the base plate.
Place buds around cut into four parts to the width.
Cut the anchovies and give out on the buds, along with costrones.
Espolvoreamos everything with Yolk threaded past by the Chinese.