INGREDIENTS
- Sweetbread:
- – 2 coronary heart gizzards.
- – 80 cc soy sauce.
- – 50 cc balsamic vinegar.
- – 1 crushed garlic clove.
- – 1 orange.
- – 3 tablespoons of honey.
- – Salt, pepper and olive.
- Scrambled:
- – 2 giant potatoes.
- – 150 g cooked ham.
- – 1 onion.
- – 1 pink bell pepper.
- – 2 tablespoons of butter.
- – 3 eggs.
- – 1/4 cup milk cream.
- – Salt, pepper, floor chili and chopped parsley.
SWEET AND SOUR GAZETTES WITH GRAMAJO SCRAMBLED, scrumptious! Observe the recipe under and luxuriate in this scrumptious dish at dwelling
PROCEDURE:
For the gizzards:
1. Boil the gizzards in loads of water with coarse salt, 1 lemon, 2 bay leaves and some grains of pepper for 20 minutes.
2. Take away, clear impurities and lower into slices.
3. In a small pot, scale back the soy, vinegar, zest and orange juice with honey.
4. Warmth the griddle and brown the gizzard slices on each side, add the discount and glaze.
For the scrambled eggs:
1. Peel the potatoes and lower them into very skinny sticks (pie), wash them very nicely till the starch is eliminated.
2. Dry nicely and fry in loads of oil (180°) till golden and crispy.
3. On the griddle, soften the spoons of butter. Sauté the onion and bell pepper in cubes, add the cooked ham in strips and cook dinner for a couple of minutes.
4. Add the potatoes, the semi-beaten eggs and cook dinner till they’re creamy.
5. Add the cream, mix and season.
