ESCAMOLES XIC XANAC (ants' eggs)

 
 

ESCAMOLES XICXANAC ( ants' eggs ) Serves 4

2-300 g escamoles
1 white onion
1 serrano pepper
fresh tarragon
Butter (or oil)

 


HOW TO DO IT


1. Remove the seeds from the green chili and cut the onion into julienne.

2. Fry both in a pan with butter on low heat until they soften.

3. Add ant eggs and a little tarragon, and stir. The Court is complete when the ant eggs starts to become vitreous.

4. Add salt to taste, and serve with tortillas and guacamole.


Gallery