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Black hake "Pintxo" with piquillo
Try this splendid "pintxo" of hake battered in ink with piquillo peppers.
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Short & Simple Title
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Something new but something like always, easy and fast, pintxo or dish. Make it shine with Sepink. A classic but original dish brings together the orchard and the sea.
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"Brighten up a classic like Roman-style hake with a splash of colour.
Below are detailed in a simple and didactic way the steps to follow to bring this dish to your table and surprise your family and guests.
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We hope you enjoy it!
Ingredients
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Hake pieces
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Piquillo peppers
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Slices of bread
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One egg
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Flour
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Salt
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Extra olive oil
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Sepink cuttlefish ink
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Optional: cream of pepper or mayonnaise
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Preparation
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Salt the hake taquitos on both sides.
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Beat an egg well in a soup dish together with a teaspoon of Sepink ink.
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Arrange the flour in another dish.
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Dip the hake well in flour and dip it in the beaten egg, leaving it to rest a little so that it impregnates the ink.
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Heat abundant olive oil in a frying pan.
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With the hot oil, fry the hake on both sides to make it juicy.
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Once fried, remove and put on absorbent paper and also dry on top.
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Presentation
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