Warm the water with the trimoline and glucose, add the sugar and powdered milk, bring to the boil and chill for 12 hours. Blend the pine nuts into a smooth paste, add the milk and
Gently brown the prawn heads and bodies over a base of Arzuaga extra virgin olive oil. Add the chopped vegetables and sauté over a low heat.
SDAD. COOP. PIÑONSOL CYL
C/ Calera, 15 Pedrajas de San Esteban.
47430 Valladolid-Spain
+34 983 625 043
info@pinonsol.com
International expansion of SMEs in the Community of Castilla y León
OBJECTIVE: “To achieve a more competitive business fabric”.
Supported action:
INTERNATIONAL MARKETING CAMPAIGN
Project co-financed by the Instituto para la Competitividad Empresarial de Castilla y León (ICE) and the European Regional Development Fund (ERDF).
Operational Programme for Castilla y León 2014-2020
