Varied recipes

Crispy entrails grilled with potato and bean salad

INGREDIENTS

  • Entraña 4
  • Olive oil
  • Sal
  • Pepper
  • Crunchy:
  • Peanuts 100 grams
  • Grated cheese 100 grams
  • Breadcrumbs 100 grams
  • Salad:
  • Papa 250 grs
  • Chaucha 525 grs

For the entrails, defat the entrails and brown them on a sheet pan with olive oil on either side, season with salt and pepper.

For the crunch, toast the peanuts on the plate and add the cheese and breadcrumbs. Cook dinner for a minute and place on the entrails.

For the salad, wash the potatoes properly and boil them till barely cooked. Break them and sauté them in olive together with the beforehand boiled beans. Season.

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