It must be taken into account that the dough that is obtained has to be cooked and it must be stirring continuously with the palette so that it does not stick and
have a homogeneous cooking. To this dough we will add the head of garlic so that it leaves the
taste and rectify salt. When it is getting a sufficient consistency, it is given several turns as if it were a Spanish omelette.
S’ha de tenir en compte que la massa que s’obté ha de coure i cal estar remenant contínuament amb la paleta perquè no s’enganxi i
tingui una cocció homogènia. A aquesta massa li afegirem el cap d’alls perquè vagi deixant el
gust i es rectificarà de sal. Quan està adquirint una consistència suficient, se li donen diverses voltes com si fos una truita espanyola.