Pericana de Alcoy

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, Pericana de Alcoy. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pericana de Alcoy is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It is easy, it's fast, it tastes yummy. They are nice and they look wonderful. Pericana de Alcoy is something which I've loved my whole life.

Many things affect the quality of taste from Pericana de Alcoy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pericana de Alcoy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pericana de Alcoy is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pericana de Alcoy estimated approx 15 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Pericana de Alcoy using 4 ingredients and 6 steps. Here is how you can achieve it.

Es una receta fácil de hacer y económica, típica de Alcoy, interior - de la montaña de Alicante; es común tomarla el día de noche buena por Navidad.
Se suele presentar en muchas comidas tradicionales, como entrante con pan para mojar y un trago de vino; cuando la pones en la mesa, viene la exclamación de los asistentes " pericana que buena ".
Os gustará, sobre todo al que esté acostumbrado al buen pan y le encante mojar, chuparse los dedos con aceite de oliva y el resto de ingredientes, tiene un sabor único. GXL.

Ingredients and spices that need to be Take to make Pericana de Alcoy:

1. 4 ud. Pimientos rojos secos
2. 50-70 gr Lomo de bacalao salado seco
3. 2 ud. dientes ajo
4. c/n Aceite de Oliva - Virgen Extra

Instructions to make to make Pericana de Alcoy

1. A los pimientos secos le quitas el rabo y las pepitas de su interior, luego lo partes por la mitad.
2. Pones la plancha a calentar, una vez caliente, le pones los pimientos, le das dos vueltas y que NO SE QUEMEN por ninguna cara, esto es rápido y los dejas enfriar.
3. Echas los pimientos, en la THERMOMIX, para que se quede mini cuarteada, pero no hechos polvo. O sea, picar en pequeño.
4. El lomo de bacalao, con la tijeras desmigas el bacalao lo más pequeño que puedas.
5. Los dos ajos, pelas, láminas y los cortas lo más pequeño que puedas.
6. Coges el plato hondo, para mezclarlo todo y le añades aceite de oliva (bueno), vas removiéndolo y le añades aceite, no se tiene que quedar seco, sino que se vea el aceite pero sin pasarse.

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So that's going to wrap it up for this special food Recipe of Speedy Pericana de Alcoy. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!