Wash and chop the calluses and the nose.
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| Ingredients to call Parmesana: |
| 600 gr of callos de vertera 200 gr of bars of veal 1 glass of crushed tomato 1 medium onion 3 teeth of garlic 5 fresh basil leaves 50 gr of grated cheese parmesano 2 glasses of vinegar 2 chopped lemons Oil Salt |
Ingredients to call Parmesana:
2. Submerge them 15 seconds in a bowl with vinegar, lemons and 1 tablespoon of salt.
3. Drain them and wash in plenty of water and dry them well with a cloth.
4. Cook them in salt water until they are tender (about 3 hours) and drain them.
5. Peel and finely chop the onion and garlic.
6. In a pan with oil, fry the onion and garlic over low heat for 5 minutes.
7. Add tomato and basil and cook over low heat for 20 minutes.
8. Put the calluses in a fountain and bathe them with the sauce.
9. Sprinkle with grated cheese and gratin.
10. For 4 people.
