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- Ingredients
- Recipe
- Pork offals1 kg
- Garlic4 unit(s)
- Onion1 unit(s)
- Tomato1 unit(s)
- Parsley1 to taste
- Chives1 to taste
- Laurel Leaf3 unit(s)
- Coriander1 unit(s)
- Baiano Seasoning1 dessert spoon
- Color1 tablespoon
- Curry1 tablespoon
- Black pepper1 tablespoon
- Chimichurri1 tablespoon
- Tomato Extract2 tablespoon
- Sweet paprika1 tablespoon
- Start by washing the giblets and removing all the fat. Cut into medium pieces and put in a pan with 3 bay leaves and juice of 1 lemon. After that, turn off the heat and wash well.
- In the pressure cooker, put crushed garlic and onion. Let it brown and add all the seasonings to taste. Add all the giblets and tomato extract and cover with boiling water, hit the salt.
- Once the pressure cooker is under pressure, leave it for about 20 minutes.
- In a pan, put crushed garlic and onion, let it brown and put 1 liter of water and let it boil.
- In a container, put 10 tablespoons of cornmeal and 300 ml of water, mix well and gradually add the boiling water, stirring until smooth and release from the bottom of the pan.
- Put the Angú on the plate with the giblets on top. Garnish with chives or parsley to taste.
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