INGREDIENTS
- – 1 widespread onion.
- – 3 items of huge entrails.
- – 200 g of fontina cheese.
- – 100 g of mozzarella.
- – Paprika, floor chili and oregano.
- – Salt and pepper.
- – Olive oil.
- For the puree:
- – 500 g of potatoes peeled and lower into cubes.
- – 2 branches of leek.
- – Salt and pepper.
- – Nutmeg.
- – Butter.
- – Crema.
ENTRALS A LA FUGAZZETA WITH PURÉ and your menu is resolved! I adopted the step-by-step beneath
PROCEDURE:
1. Lower the onion into feathers, sauté in a pan and put aside.
2. Clear the insides utilizing kitchen paper to take away the 2 membranes that cowl them.
3. On a very popular plate, cook dinner the entrails, greased with slightly oil. The meat will launch slightly liquid: take away it and cook dinner once more for 10 minutes.
4. As soon as the insides are golden brown, sprinkle with the seasonings, cowl with a very good layer of cheese and put the onion on high. Reheat for about 10 minutes till the cheese melts.
For the puree:
1. Boil the potatoes and when they’re crushed, add slightly cream and the leek lower into wheels, when it softens, take away, season and serve.
