ESCAMOLES XICXANAC ( ants' eggs ) Serves 4
2-300 g escamoles
1 white onion
1 serrano pepper
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.