Artículo RevisadoRecetas

ASADURILLA (LAMB OFFAL)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

ASADURILLA (LAMB OFFAL)

ASADURILLA (LAMB OFFAL). Alimento Base: Lamb, Wash the offal well under the cold tap. Remove the gristle and any fat, and cut the lungs and then the liver very finely. Start to cook plenty of chopped onion in a pan and when it is golden, add the...
Imprimir receta Fijar la receta
Tiempo de preparación 45 minutos
Tiempo Total 45 minutos
Raciones: 4 comensales
Plato: Lamb
Cocina: Spain
Ingredients Method

Ingredientes
  

  • Lamb offal
  • Flour
  • Salt
  • Paprika
  • White wine
  • Garlic
  • Parsley
  • Bay leaf
  • Chopped onion

Method
 

  1. Preparation
  2. Wash the offal well under the cold tap.
  3. Remove the gristle and any fat, and cut the lungs and then the liver very finely.
  4. Start to cook plenty of chopped onion in a pan and when it is golden, add the lungs.
  5. When it has been well sauteed, add the liver and stir a few times.
  6. Then add salt, paprika, a pinch of flour, crushed garlic, a bay leaf and a trickle of white wine.
  7. Add a little water and let it boil over a medium heat.