


INGREDIENTES
4 Alcachofas Imperiales
2 Cebollas
100 Gramos de Jamón Serrano
150 Gramos de Bechamel
1 Taza de Queso Rallado
MODO PREPARACIÓN
Cortar la parte de arriba un poco para luego facilitar la apertura de la alcachofa.
Hervir bien, hasta que encontremos que ya está lista para comer.
Pochar la cebolla y cuando este casi añadir el jamón, para que no quede demasiado hecho. Añadir la bechamel.
Rellenar con mucho cuidado con la bechamel toda la parte abierta de la alcachofa.
Espolvorear con queso rallado y gratinar al horno.
Can I simply just say what a relief to uncover somebody that really knows what they are discussing on the internet. You definitely realize how to bring a problem to light and make it important. A lot more people should check this out and understand this side of the story. I cant believe you arent more popular because you definitely have the gift.
fantastic issues altogether, you just gained a brand new reader. What would you recommend in regards to your post that you simply made a few days ago? Any sure?