- Brave Sauce
- Peel the potato skins and wash well, drain and fry in plenty of oil until golden and crisp.
- We serve with sauce.
Peel the vegetables and saute them in a pot with oil, once they are sautéed, add the broth until it covers and we put lightly cut boletus, cover the pot with lid and let it cook until it is soft, when they are all soft we grind with minipimer and we rectify of salt.
To decorate with pistachios and cream
Peel and cut the potatoes into cubes, once cut with a punch poured the interior.
In a saucepan add the potatoes and cover with oil, let the potatoes confit until they soften, once soft heat the oil to 180º and fry until golden. Once golden stuffed with sauce
Put the peeled, washed and sliced potatoes in a microwave-safe bowl. Cover with cling film and place in the microwave for 6 minutes on full power. Allow it to rest.
Sauté the onion, caramelising it at the last minute with 3 teaspoons of sugar.
With the help of a fork, mash the potatoes and fill them with onion and a teaspoon of 5 pepper sauce. Finish by making the balls.
Roll them in flour and beaten egg and finally fry them in oil.