Vermicelli
Vermicelle aux coquelets Mkalli
-
800g of Panzani Vermicelli
-
4 Cockerels
-
350g of chopped onions
-
200g Chicken giblets
-
1 Piece of candied lemon
-
½ lemon
-
200g of Meslalla olives
-
100g of slivered, toasted almonds
-
3cl
-
d'huile d’olive 15g
-
Huile pour friture 2g
-
Poivre 4g
-
de Gingembre 8g
-
de Curcuma 1
-
Quelques pistils de safran 4
-
1. Blend the candied lemon pulp with the garlic, chopped parsley and coriander, and 1/4 L of water.
-
2. Add the pepper, ginger, cinnamon, turmeric, and saffron pistils to this mix.
-
3. Coat the cockerels in this mixture.
-
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.
-
5. Once the cockerels are cooked, remove them and allow to reduce until you get a velvety sauce.
-
6. Meanwhile, cook the chicken gizzard in 1/2 a lemon and the 50 g of chopped onions for around 10 mins.
-
7. Remove from the heat, chop them into small pieces, and add them to the sauce.
-
8. Brown the cockerels in frying oil for about 5 minutes.
-
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.
-
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.
Vous aimerez aussi
Chifferini à la sauge et Pancetta
Coquillettes
Cuisiner
Siyadiyet Samak et Tagliatelle
Tagliatelle
Cuisiner
Pipe Rigate au Pesto et au jambon de parme
Pipe Rigate
Cuisiner
Gratin de Macaroni au cabillaud
Macaroni
Cuisiner
