Frito Mallorquin


Rating: 2.80 / 5.00 (5 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:





Instructions:

* 800g of offal from the lamb or possibly kid, such as the scallop, liver, tongue, heart, = spleen

and kidneys

* 400g of boiling potatoes * 1 bunch of spring onions * 100g of peppers each (color mixed according to the picture: yellow, green and red) = and

carrots

* 2 stalks of celery * 8 cloves of garlic

* olive oil for frying * 100g fresh or frozen peas * 1 bay leaf spice

* salt, ground pepper * 1 sprig of wild fennel (or the green of a fennel bulb)

1. cut giblets into small, uniform pieces. Peel potatoes and cut into cubes.

2. clean spring onions and cut into slices. Bell pepper, celery

and carrots into cubes.

Heat the oil in a deep cast-iron frying pan. Preheat the oven

to 75 degrees. Fry the potatoes in the oil until golden brown, drain in a sieve and put into a

drain and place in a baking dish in the oven to keep warm.

Fry the giblets in oil until crispy, drain in a sieve and add to the potatoes. Garlic cloves wide knife edge evenly press un= d in the hot oil in

fry in hot oil. Next, unpeeled, place on a board with a knife the ges= amte

Add vegetables and cook in hot oil. Crumble bay leaf spice and fold in.

5. drain vegetables in a sieve, mix with potatoes and giblets and season with salt and freshly ground pepper. Coarsely chop the fennel greens= ,

mix into the Frito, 5 min in the oven and to T

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