Cooking time 20 min.
2 portions of cooked tripe, or “callos”
25gr. of butter
For the garnish:
(chick peas, olive oil, garlic, tagine, salt and pepper)
Brush the mixture of the room temperature butter and the paprika on the filo pastry, already stretched. Cover the brushed filo pastry sheet with another plain sheet. Place in a mould and stuff it with the previously heated “callos”. Bake it at 160º until golden.
Prepare the hummus crushing the cooked chickpeas together with olive oil, a teaspoon of tagine (sesame purée), a clove of garlic without the core, salt and pepper.
Place a base of hummus and put the crunchy “callos” on top. To decorate the plate, sprinkle the red pepper and add a fresh touch of some raw spinach leaves.
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