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Ayer pude recobrar (después de un tiempo) el sabor único de un buen farinato con unos huevos fritos . Lo más difícil es conseguir un buen farinato como Dios manda. Los comercializados habitualmente son en exceso grasos y dejan, en ocasiones, mucho que desear y los farinatos artesanos se los rifan. Lo más fácil, una vez conseguido, es hacer un buen par de huevos fritos, con su orla, y freir durante dos o tres minutos el farinato a fuego medio, una vez que lo trocees y aplastes un poco con la palma de la mano . Desayuno energético sublime de esta tierra charra. |
| Date | 22 February 2007 (original upload date) |
| Source | No machine-readable source provided. Own work assumed (based on copyright claims). |
| Author | No machine-readable author provided. Eloinovicente assumed (based on copyright claims). |
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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License. |
  
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This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. | |
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| This licensing tag was added to this file as part of the GFDL licensing update. |
This file is licensed under the Creative Commons Attribution 2.5 Generic license.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 00:23, 27 March 2012 | | 320 × 240 (46 KB) | Jbarta (talk | contribs) | remove watermark |
| 08:08, 22 February 2007 |  | 320 × 240 (21 KB) | Eloinovicente (talk | contribs) | Ayer pude recobrar (después de un tiempo) el sabor único de un buen farinato con unos huevos fritos . Lo más difícil es conseguir un buen farinato como Dios manda. Los comercializados habitualmente son en exceso grasos y dejan, en ocasiones, mucho que |
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