Ingredients 400 g of gizzard
1500 g water 100 g onion, peeled and chopped 2 sprigs parsley
1 bay leaf 50 gr
Delimon
juice 3 garlic cloves
100 gr peeled olive oil salt
pepper 50 gr breadcrumbs to sprinkle chopped parsley
.
* Soak the sweetbreads in water, changing several times until they are clean of blood.
* Fill the glass with water termomix (1.500gr), add the onion, 1 sprig of parsley, bay leaf, lemon juice and gizzards, and scheduled 15 minutes, temperature 100 º, left turn, speed spoon.
* Drain the gizzards using the basket, refresh with cold water and remove skin and fat may have.
* When the sweetbreads are cool and harden again cut into pieces.
* With clean, dry glass introduce another sprig of parsley, garlic and oil 4 sec, vel 4 to cut it a bit. Programme 5 minutes, 100 º tempratura, vel 1.
* Add the spiced sweetbreads and sprinkle the breadcrumbs and programmed
2 minutes, temperature 100 º, turn to the left, speed spoon.
* Serve the sweetbreads dusted with the remaining parsley.
0 comments:
Post a Comment