Niscalos in frying pan

We clean and wash the niscalos until they are completely free of soil and we cut them diagonally, making thin slices.

Heat a frying pan with a splash of EVOO while we chop the onion and slice the garlic.

Once hot, add the onion and cook it until pachanga over medium/low heat.

Once the onion is poached, add the sliced garlic and cook everything together for 3 minutes.

Add the chopped niscalos, season with salt and pepper and cover the pan and let them cook over medium heat.

When they have acquired a more orange color and are softer (about 10 minutes of cooking) remove the lid and add 4 tablespoons of white wine for cooking.

Let it finish cooking until the wine evaporates (about 10-15 minutes).

Once ready, serve with rice or any other side dish.