The vizcaina lamb trotters

Venezuelan cuisine
The vizcaina lamb trotters
People 4
Portions 12
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prep time
15 min
cooking time
0 min
total time
40 min
prep time
15 min
cooking time
0 min
total time
40 min
  • 12 Lamb trotters
  • 10 ñora peppers
  • 2 red onions
  • 4 cloves of garlic
  • 1 tablespoon of flour
  • water
  • extra virgin olive oil
  • Salt
  • 20 White peppercorns
  • 1 Cayenne
  • Romero
  • parsley
  1. It bleaches the trotters in a pot with boiling water and a little salt. After removing the impurities, put them to cook in the pressure cooker with a little salt and white pepper grains during 10 minutes. Book stock.
  2. Remove the stem and seeds to the ñora peppers. Put them to cook in a pot with water during 10 minutes. Drain them, remove meat, chop it and set aside.
  3. Chop onions and put to fry in a pan. Chop the garlic and add them. Add the chorizo peppers beef and mix well. It incorporates the Cayenne, a teaspoon of flour and sauté well. Gradually add the broth of the trotters and boil the sauce 4 or 5 minutes.
  4. Crush the sauce with a food mill and introduces the feet. Let it stew 4-5 minutes and served in a wide source. Decorate with a sprig of parsley and Rosemary.
  • The chorizo peppers are basis of the biscayan sauce among others. To choose the best peppers to dry, or buy that are more fine, already dry, look at the tip. Best finish in four tips.
Recipes easy to https://recetasdecocinafaciles.NET /

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