Needles in olive oil (1 tin) · Rice dough (4 sheets) · Iberian ham (20 gr) · Chicken broth · For the sauce: Onion (1/2) · Garlic (1 clove) · Pepper (1/2) · For the garlic: Garlic (2 cloves) · Mahonesa · Padrón peppers (4 units).
Elaboration for 2 people:
Cut the ham into cubes or small slices and bake at 200 degrees for a few minutes until crisp.
Mix the ham with the shredded needle and fill the rice dough with the mixture. Roll up the dough and seal it with a little water.
Brown the dumplings lightly with oil in a frying pan and add a little poultry stock.
Arrange the dumplings on a plate.
On top place a boneless needle loin accompanied by alioli of Padrón peppers and serve.