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Pablo brings us one of the most typical traditional dishes of our gastronomy: the cocochas al pil pil.
Using the Terracotta oven casserole, first we give a heat stroke to the fish bathed in abundant oil and then, after removing the oil, we shake the casserole to release the gelatin from the cocochas quickly.
The good thing is that afterwards we can give the dish a unique touch by gratifying it for a few minutes in the oven without having to change kitchen utensils. A super easy dish that will only take a few minutes!