chicken stomach recipe
Bossa nova poet Vinicius de Moraes savored life with a pinch of his snacks; gastronomy and poetry stimulated his appetite. The recipe harmonizes very well with a guitar, a circle of friends and a good whisky; who, in the words of the Poet himself, is “man’s best friend, a dog in a bottle.” /// INGREDIENTS: 500 g chicken stomach; 100 grams of chopped bacon; 50 g celery with stalk and leaves; 20 grams of garlic; 1 can of peeled tomatoes; 1 bottle of cashews; fresh rosemary; 2 tablespoons of red pepper jelly; 1 tablespoon of olive oil; paprika; Black pepper; amplifier; salt; round Italian bread with a thick crust; cassava chips. /// WARE: 1 wide bowl; 1 small bowl; Fuet; shinua (funnel-shaped sieve); iron frying pan; Pepper mill. /// PREPARATION: Clean and cut the gizzards and bacon. In a bowl, release two tablespoons of pepper jelly, a spoonful of olive oil and emulsify, add gizzards and bacon; mix well to coat all parts with varnish. To book. In a preheated cast iron skillet, fry the gizzards and bacon until a crust forms on the bottom of the skillet. Add garlic, celery stalks, rosemary, peeled tomato, cashew apple and celery leaves. Close the pot and leave over medium heat for 1 hour. Turn off the heat, open the pan and sauté the chinoa. Separate gizzards and bacon. Return the sauce, gizzards, and bacon to the cast iron pot; make adjustments with salt and freshly ground black pepper. To book. Open the bread in a round shape, forming a hat; Remove the crumb from the bread and place the gizzards, bacon and sauce on the bread. Place bread on a plate surrounded by cassava chips.