PCQ Productes del Cinquè Quart

Recipes and cooking tips, Economic stew

Català  |  Castellano  |  English  |  Français
 

LoginLogin
Registration | Help

(4 people)
600 g. of veal entrails (lung, spleen, heart, liver…)
400 g. of small onions
1 big tomato
1 clove of garlic
½ glass of dry Jerez or cognac
1 cup of stock
6 spoonfuls of olive oil
Salt
Pepper

Economic stew

1. Peel the small onions. Heat up 3 spoonfuls of oil on a frying pen and fry the entire onions, over a high flame, until they get brown.

2. Add salt and pepper, add the stock and let it cook over a low flame, with the lid on, during 20 minutes. Stir from time to time.

3. Cut the liver, the spleen, the lung and the heart (or the selected entrails) into pieces. Clean them very well with cold water. Dry with kitchen roll.

4. Heat up the oil in a pan and turn golden all the entrails, jointly with the chopped garlic, during some minutes. Add salt and pepper, baste in Jerez and let it evaporate over a low flame.

5. Add the peeled and cut into pieces tomato, with no seeds. Stir, put the lid on and cook during 15 minutes. Stir from time to time.

6. Add the onions at the end of the cooking and cook during 2 more minutes. Add more salt and pepper if necessary. Serve.

BackBack
design: dommia
© 2017 PCQ Productes del Cinquè Quart  All rights reserved  |  Terms of Use
Web Design
Dommia Soluciones Internet
c/ Lepant, 326, Entlo. 1, Desp. 2
08025 - Barcelona
Tel. 902 024 678 | +34 936 241 455
Portfolio: www.dommia.cat