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PORK “SECRETO” WITH ONION CONFIT AND HAM CRUNCYY RAVIOLI
€23.60
(€0.59 /Ud)
Tax included
“Secreto” low temperature confit mixed with confit onion and ham, an amazing way to try “secreto” in a ravioli format.
Advantages
- A different ravioli: once fried, super crunchy!
- An original “tapa” with traditional flavours
- Easy to prepare: from the deep-fat-fryer to the dish
FeaturesFormat: 25 gr/unit approx.
Container: bag
Packaging: 2 kg/box
Shelf life: 18 months
Preserving: -18ºC Crunchy ravioli GastrònomsMake original “tapas” or dishes with crunchy ravioli. Two textures, intense and traditional flavours and funny crispy texture outside. Recommended preparationWe recommend frying at 180ºC until get them brown.Not previously defrost needed. To go withYou can use one of our sauces (mustard, foie gras, porto, parmesan cheese, romesco, pil pil, seafood, roasted garlic, barbeque and café de paris) or vinaigrettes (nuts, mustard and hazelnuts, soybean and honey and japanese). Crunchy raviolis varieties“CHISTORRA” WITH EGG CRUNCHY RAVIOLILAMB WITH ROSEMARY CRUNCHY RAVIOLIWHITE SAUSAGE WITH ONION CONFIT CRUNCHY RAVIOLIBLACK SAUSAGE WITH ROASTED APPLE CRUNCHY RAVIOLIPORK “SECRETO” WITH ONION CONFIT AND HAM CRUNCHY RAVIOLI
Container: bag
Packaging: 2 kg/box
Shelf life: 18 months
Preserving: -18ºC Crunchy ravioli GastrònomsMake original “tapas” or dishes with crunchy ravioli. Two textures, intense and traditional flavours and funny crispy texture outside. Recommended preparationWe recommend frying at 180ºC until get them brown.Not previously defrost needed. To go withYou can use one of our sauces (mustard, foie gras, porto, parmesan cheese, romesco, pil pil, seafood, roasted garlic, barbeque and café de paris) or vinaigrettes (nuts, mustard and hazelnuts, soybean and honey and japanese). Crunchy raviolis varieties“CHISTORRA” WITH EGG CRUNCHY RAVIOLILAMB WITH ROSEMARY CRUNCHY RAVIOLIWHITE SAUSAGE WITH ONION CONFIT CRUNCHY RAVIOLIBLACK SAUSAGE WITH ROASTED APPLE CRUNCHY RAVIOLIPORK “SECRETO” WITH ONION CONFIT AND HAM CRUNCHY RAVIOLI
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