Vermicelli
Vermicelle aux coquelets Mkalli
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800g of Panzani Vermicelli
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4 Cockerels
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350g of chopped onions
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200g Chicken giblets
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1 Piece of candied lemon
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½ lemon
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200g of Meslalla olives
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100g of slivered, toasted almonds
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3cl
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d'huile d’olive 15g
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Huile pour friture 2g
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Poivre 4g
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de Gingembre 8g
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de Curcuma 1
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Quelques pistils de safran 4
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1. Blend the candied lemon pulp with the garlic, chopped parsley and coriander, and 1/4 L of water.
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2. Add the pepper, ginger, cinnamon, turmeric, and saffron pistils to this mix.
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3. Coat the cockerels in this mixture.
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4. Put the cockerels in a pot, pour in 1L of water and 300g of chopped onions, and allow to cook over a medium heat for 35 mins.
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5. Once the cockerels are cooked, remove them and allow to reduce until you get a velvety sauce.
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6. Meanwhile, cook the chicken gizzard in 1/2 a lemon and the 50 g of chopped onions for around 10 mins.
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7. Remove from the heat, chop them into small pieces, and add them to the sauce.
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8. Brown the cockerels in frying oil for about 5 minutes.
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9. Cook the vermicelli in salted boiling water for about 10 mins, drain them, add 30 g of butter, and stir it in so that the vermicelli become coated in fat and oils.
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10. Arrange the sauce-covered vermicelli into a serving dish, put the cockerels in the middle and decorate using the slivered almonds and Meslalla olives.
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