BAR WITH THE FURNACE:

1 bar of 2 kg.
Virgin olive oil.
5 green peppers.
3 tomatos.
1 sheet of bay-tree.
1 thyme branch.
5 potatoes.
2 onions
8 garlic teeth.
Salt

DEVELOPMENT:

To lubricate with oil a source of furnace. To place in the funds a layer of potatoes cut in fine discs, therefore the tomato, so cut in fine discs. Then the onion, crossed in circles, and at the end garlic piqué. We powder with thyme, we put a sheet of bay-tree, we season and only lack a chorrito of a good virgin olive oil. Hornear during some 15 minutes.

To put in high what is the bar (washed, clean and seasoned), to again put it at the furnace, also at average temperature. And let us leave we it during some 20 minutes.

 

BAR WITH POTATOES:

1 bar from 1.200
2-3 potatoes
1 green pepper
1 tomato
1 onion
2 garlic teeth
1 white wine glass
water
oil virgin additional Hojiblanca
salt
pepper
parsley

DEVELOPMENT:

It places on the plate of furnace potatoes cut in fine discs. It cuts onion, sweet pepper and peeled tomato, in juliana fine and bones garlics. Añádelos with the source, sprinkles with a good oil jet, white wine glass and seasons. Introduced into the furnace with 200ºC, during 10-15 of the minutes.
Clean the bar, retírale the head and filetéala. Pon the head, the spines, a branch of parsley and a salt pinch in a cazuela with water and prepares a bubble. Salpimienta the bar, colócala on vegetables. Sprinkle with a little bubble and a good jet of oil and it introduces with the furnace with 220ºC during 10 minutes. Serves vegetables in the funds of a source, in top the bar. It adds a little parsley piqué to the juices which detached vegetables and fish, it shifts well and salsea.