Ing.: Pan tostado, bacalao ahumado, pimiento del piquillo rojo y aceite de oliva.

El.: Colocar el bacalao y el pimiento sobre el pan y rociarlo con un chorrito de aceite de oliva.

This entry was posted on Monday, October 1st, 2007 at 3:48 and is filed under Cocina Española, Pinchos, tapas y pintxos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.