We displace, empty and flame the scholarships.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients for scholarships to Porto: |
| For 4 people) 4 scholars 4 slices of bacón 2 onions 3 carries 2 white leeks chopped 3 cloves of chopped garlic 2 dl of olive oil 2 dl of Oporto wine 2 dl of broth of broth of broth meat salt pepper |
Ingredients for scholarships to Porto:
2. We remove our heads and leave only the body without waking up.
3. We also empty inside and reserve the viscera except bile.
4. We salt and pepper inside and out and cover with the bacon slices.
5. tied with a flange and have in an oven source.
6. We spray with a few tablespoons of oil and introduce in the preheated oven at 200 ºC for 10 minutes, once half roasted we take out of the oven and remove the flange.
7. In a pan, heat a good stream of oil and sauté the vegetables all chopped in brunoise (small minced), add the viscera and when they are tender, we flame with the port and add the meat broth.
8. We continue cooking for a few minutes.
9. Remove the scholarships, reserve the heat and pass the sauce through the Chinese strainer.
10. We put the sauce to salt and accompany the scholars with this sauce.
