INGREDIENTS
- ● 1 kilo of chinchulines.
- ● 2 giant kidneys
- ● 2 giant gizzards.
- ● Sal
- ● Pepper
- ● Lemons
- ● She
- ● Parsley
- ● Combined arugula salad
CHOPPED OF ACHURAS! I adopted the step-by-step under:
Process
For the chinchulines:
1. In a whole strip, degrease however little or no.
2. Blanch at a delicate boil for half-hour.
3. Reduce cooking with water and ice.
4. Reduce into wheels of any measurement you want.
5. Prepare dinner on a robust grill, season with salt and pepper, and sprinkle with lemon earlier than serving.
For the gizzards:
1. Blanch at a delicate boil for 40 minutes.
2. Reduce cooking with water and ice.
3. Wrap in plastic wrap and press with weight for a couple of hours, holding within the fridge.
4. Take away the packaging, open in half and brown on either side over excessive warmth, season with salt and pepper and sprinkle with lemon when serving.
For the kidneys:
1. Don’t degrease.
2. Relaxation for a couple of hours, in water with a little bit vinegar and salt.
3. Wash effectively, reduce into 1.5 cm thick slices and prepare dinner on either side on a scorching griddle, season with salt and pepper and serve with provencal on high.
4. Accompany the achuras combine with a blended salad of arugula, olives and cheery tomatoes.
