Description
The dish is certainly an acquired taste - not everyone, unfortunately, eat the ventricles, but mine just love them! Gentle, rosy, good with any meal, at home, outdoors, with a pint of beer, a glass of wine with... with everything!
Ingredients
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Chicken stomachs
1 kg
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Garlic
5 tooth
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Peppers red hot chilli
1 piece
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Dry white wine
50 ml
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Rosemary
10 g
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Vegetable oil
100 ml
Cooking
Roasted garlic
Add the ventricles
Crumble the pepper. careful, I'm one for the eyes enough)))
Pour wine
Fill with water so that covered our ventricles, salt, add the rosemary (I ran out)
And leave until then, until the water boils away
When they start to "sizzle"- wait about 5 minutes until Golden brown and remove from heat
Our ventricles are ready Bon appetite!
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