Bresc BV

Chips (French fries) with Spanish-style topping


  • 50 g chorizo
  • 40 g Bresc Alioli clásico
  • 40 g Bresc Peperoncini marinati
  • 20 g parsley, chopped
  • 55 g chips

Preparation method

Fry the chips at 175°C until they are golden-brown. Slice the chorizo and fry it until crisp. Arrange the chips in a small cone bag and garnish it with the marinated sweet pepper chunks alioli, chorizo and parsley.