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Domingo, 2 de noviembre de 2008. CANELONES DE CIGALA hemc 27. Aceite con sabor a cigala. En un cazo con suficiente aceite de oliva 0,4 grados ponemos las cabezas y carcasas de las cigalas a infusionar, esto significa que el aceite nunca hervirá lo mantendremos a fuego medio hasta que el aceite coga el sabor de las cigalas puede tardar como 2 horas. Hacenos una bechamel clara que nos servirá para napar los canelones. En vez de hacer la bechamel con la mantequilla la hago con ace.
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