Mallorcan-style “Puttanesca” Burballes

Preparation:

Toast the herring, clean it thoroughly, remove the two fillets and finely chop them.

Heat the extra virgin olive oil in a deep frying pan. Add the sliced garlic and finely chopped chillies. After one minute, add the capers, previously drained and gently squeezed to remove any excess vinegar.

Add the sobrasada and herring and sauté everything together, allowing the flavours to blend.

Meanwhile, cook the burballes in a pot of salted boiling water. When al dente, add them to the frying pan and mix everything together thoroughly.

Finish with freshly chopped parsley and serve hot.