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Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula

Método de cocción ,
Cocina
Cursos ,
Ingredients
  • Arugula
  • Mascarpone
  • Hazelnuts
  • Crispy sausage from Perol
  • Cabbage
  • Scallops
Instructions

  1. 1) Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar.
    2) Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator.
    3) As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated.
    4) Serve with mascarpone, arugula and toasted hazelnuts.

Léelo en línea: https://consumers.nimiaweb.com/recipe/salad-of-scallops-crispy-sausage-from-perol-cabbage-hazelnut-mascarpone-and-arugula/