Ingredients
1
- 50 g chorizo
- 40 g Bresc Alioli clásico
- 40 g Bresc Peperoncini marinati
- 20 g parsley, chopped
- 55 g chips
Used bresc products
Ingredients
Preparation method
Fry the chips at 175°C until they are golden-brown. Slice the chorizo and fry it until crisp. Arrange the chips in a small cone bag and garnish it with the marinated sweet pepper chunks alioli, chorizo and parsley.
Tags
PS in foodservice