- Rabassoles (fresh, not dried)
- Cream for cooking
- a clove of garlic and parsley
Rabassoles cleaned thoroughly and blanch with a little boiling water. Leave drain after two minutes.
Rabassoles fry the garlic and parsley. Once they are cooked, he added cream and leaves from five minutes, and was remaining until the cream thickens and turns it all tied together.
You can now serve as an accompaniment to any dish.