INGREDIENTS
- Makes 1 serving.
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- Substances:
- – Goat gizzards 125 g.
- – Cauliflower.
- – Andean Papines 2 items.
- – Potato goose 1 unit.
- – Tomates cherry 2 unid.
- – Sal.
- – Pepper.
- – Radish 2 items.
- – Micro inexperienced o brotes.
- – Child background.
- GOAT NECKS, WHITE POLENTA AND HERBS:
- – Child’s neck 1 unit.
- – Onion 1/2 unit.
- – Tomate 1 unid.
- – Thyme 1 twig.
- – Garlic 1 clove.
- – White wine 100 cc.
- – Vegetable broth 1 cup.
- – White polenta 2 tbsp.
- – Milk 250 cc.
- – Butter 30 g.
- – Chives 1 unit.
- – Chive.
- – Contemporary oregano.
- – Parsley.
- – Basil.
Right here we go away you the entire recipes of the two&cooking-recipesx20e3; dishes that cooking-recipestochifacundo taught us throughout his go to in the present day Gizzards and GOAT NECK WITH VEGETABLES AND WHITE POLENTA .
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Process:
1.For the goat gizzard, add salt and cook dinner on a griddle for 3/4 minutes on one aspect and a couple of minutes on the opposite.
2.For the pepper puree: Roast the peppers on a range, peel them and mix with a bit of olive oil and salt.
3.For the papines, boil them and lower them in half. Brown them on a griddle.
4.Backyard the cherry tomatoes on a griddle with salt.
5.For the cauliflower, lower into slices, add salt and grill time and again.
6.Plate all the pieces collectively and season with a bit of herbs, a bit of pepper and sliced radishes.
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GOAT NECKS, WHITE POLENTA AND HERBS.
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1.For the goat necks with white polenta: Boil milk, add the polenta and cook dinner for 45 minutes. End with salt, butter and a bit of grated cheese.
2.For the necks, season with salt and pepper. Brown in a pan with olive oil. Reduce carrot, onion, tomatoes and leeks and put the goat on prime. Season with thyme, white wine and vegetable broth. Cowl with aluminum and cook dinner within the oven for 1 hour and a half.
3.Plate all the pieces and end with chives, oregano and contemporary basil.
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Take pleasure in these two scrumptious meals!
