The gizzards are from the parts of the animals considered as a casque, and the ones we use for this recipe is one of those found in the trachea of the lambs, pigs and beef, so that if you have ever wondered what part of the Body are the Mollejas de Cordero, here are the answer.In general, roasted, fried, stews, or with some rice. Lambs have a more intense flavor than birds and are highly appreciated in certain gastronomy dishes, with tasty and interesting flavors. It is a much cheaper meat than other cuts of the piece. So if you are interested in knowing the recipe for crispy lamb gizzards, in Recipesgatis I share the step by step.
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Cena | 🤯 Difness Low |
| Ingredients to make crispy lamb caullejas – with potato and garlic puree: |
| 200 grams of clean mollets of lamb 2 garlic cloves 25 milliliters of cream for cook oliva |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried |
Ingredients to make crispy lamb caullejas – with potato and garlic puree:
1. We clean the gizzards, cut them into pieces and salt and pepper them. We put butter in a pan and brown the gizzards until they are crispy.
2. We peel the potatoes and cut them into slices 1/2 centimeter thick. Then, we put them on a plate together with the two garlic cloves and as we roast in the microwave for 6 minutes at maximum power.
3. Once we were roasted, we extract the pulp from the garlic, we pass it through a fine strainer and we already have the roasted garlic puree. This will contribute to the crispy lamb gizzards a touch of unparalleled flavor.
4. We crush at the Thermomix, roasted potatoes along with butter, cream and garlic puree. Mix until you get a homogeneous texture and reserve. If we do not have this kitchen robot, we can crush everything with any electric blender.
Trick: In some countries the cream is known as milk cream.
5. apart, peel and wash the potato planned to decorate. Then, with a peel, we take out sheets as thin as possible, we cut these sheets with the scissors forming very thin strips. You can save this step if you have a spinning machine. We fry them in abundant hot oil until they are crispy.
6. To finish and present the lamb gizzards, we put the potato and roasted garlic cream on the base of a board.
7. On top of that, we place the gizzards and the crispy yarn potato. Then, sprinkle with a little pepper and serve. As you can see, this recipe for crispy lamb gizzards is very easy, fast and delicious, ideal to surprise our guests during dinner or to taste accompanied by a cheese salad. More traditional but modern recipes at the same time on blog target = _blank rel = NOFOLLOWLA Catina cuisine.
