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ORIGIN: Mallorca
Contains 3 to 4 units (depending on weight). Dried at a low temperature <45°C.
USE: Moisturize for 1 hour in hot water. You can use the meat of the pepper or whole. Remove the tail and seeds before use.
Recipe: Tagliatelle in paprika balls sauce with nuts.
Ingredients:
-300 g spinach tagliatelle
-3 paprika balls (1 pineapple for all nuts) of nuts
-Pinions
-Almonds
-4 cloves of garlic
-Extra virgin olive oil and salt
For the sauce: the ñoras without skin. In a pan you fry the garlic with the pulps of the paprika balls and crush it. Toast the nuts and mix everything. Pour over pasta and stir to combine flavors well.