This is a recipe, from Andalusia, Spain. I got this, from a co-worker, and had to try it!
Pepittos
1 football shaped roll, per serving
pine nuts
jarred tomato sauce
1/2 hard boiled egg, per person
2 eggs, raw, for dredging the sandwich
milk (for soaking the sandwich)
can of tuna
olive oil, for frying
Directions:
Chop the eggs, mix a handful of pine nuts (I used cashews, the boys don't love pine nuts), one can of tuna per 2 servings (drained), and tomato sauce (until moist). If you'd like to add some olive oil, to help moisten it, put it in now.
Cut the tip off of one end of the bread, and scoop out the insides. Stuff the bread, with your mixture, and put it's "hat" back on. Soak the sandwich, in the milk, for 30 minutes on each side, then dunk it in the eggs.
Fry, on both sides, in the hot olive oil.
Serve.
I served this, with sauteed broccoli, in olive oil and garlic.
Pepittos
1 football shaped roll, per serving
pine nuts
jarred tomato sauce
1/2 hard boiled egg, per person
2 eggs, raw, for dredging the sandwich
milk (for soaking the sandwich)
can of tuna
olive oil, for frying
Directions:
Chop the eggs, mix a handful of pine nuts (I used cashews, the boys don't love pine nuts), one can of tuna per 2 servings (drained), and tomato sauce (until moist). If you'd like to add some olive oil, to help moisten it, put it in now.
Cut the tip off of one end of the bread, and scoop out the insides. Stuff the bread, with your mixture, and put it's "hat" back on. Soak the sandwich, in the milk, for 30 minutes on each side, then dunk it in the eggs.
Fry, on both sides, in the hot olive oil.
Serve.
I served this, with sauteed broccoli, in olive oil and garlic.
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