- veal bone,
- olive oil.
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.