Green Mollets: Easy 7 -step recipe

Welcome and welcome once again to Paulina Kitchen ! Today we are gathered here to make a recipe that is very easy and that adds to its special flavor. Are gollejas to green ? A recipe that enters the ranking of foods that save us life and existence.

The topics to solve today are: How do we cook it? And what do we accompany it? Great questions with answers that will surprise you. Today we are sure and we have no way of failing, a very delicious preparation.

And most importantly: what is a gizzard? It is a vaccine gland that is achieved when the animal is still very young, such as veal or lamb. A gland that fulfills its function in the first years of life and then disappears when the animal reaches adulthood. The gizzards in the cow are two: the hill and throat.

Let's talk about the gizzards

What mole is better?

Well, it always depends on what to be used for. The one that serves us for the dish that we are going to prepare today is that of throat and distinguish itself from the heart because it almost has no fat and the portion of the throat is more abundant.

On the contrary, if you prefer to make some grilled calejas then it would be that you buy the heart.

If you only manage to buy heart mollejas for today's recipe, there is no problem, we just have to take into account that it will release more fat and at one time we will have to remove the fat of the fat from the pan before continuing to cook.

To give them an idea if they never tried it, the taste of the gizzards is not strong as that of other viscera, it is rather delicate and if we add lemon, it is spectacular.

? Mollets with an international look

In some countries it is known as "Molleja" to the viscera or small in the stomach of birds , unimaginable as human food. On the contrary, in other countries such as Argentina and Uruguay, vaccines are queens in barbecues . Do not ask Mollejas in Costa Rica if they don't want them to bring something totally unexpected to the table. And for the French they are called " Ris de Veu " and say that the best way to eat gizzards is whole, not sliced, so they prevent "lose their juices."

What do you think?

Some tips to get perfect green calegys

Bleach them before cooking is fundamental

To do this process what we are going to do is:

• Put the soak oaks of cold water for a couple of hours, changing the water about two or three times. As a result, we will eliminate the remains of blood that may have and look further.
• After this process we put them to the fire in a pot covered with cold water and boil for 15 minutes.
• At this time we can put a little onion of green onion, laurel or lemon juice in the water and a little salt. This will give a different flavor to the gizzards.
• Then we remove the fat surpluses if it is already cooking!

How to accompany the Mollets to Green

If you make the recipe that we bring you today then there is a wide variety of garrisons we can opt for:

• First the potatoes , these are a great companion, as always.
• We can also make a lettuce and onion salad to accompany, any green tes is a great option.
• A very common and creative way to eat these gizzards is skewer style , the baked or the grill is very good and if between each piece you click pepper, potato, tomato or onion, better!

To you, how do you like to accompany the Mollets to Green? Are you from the grill or gizzard team to Green? Tell us in comments what the garrison they like best.

We leave them with the recipe! Until next time.

Green Mollejas Recipe

Ingredients for 2 portions

• 500 gr of throat gulls
• 250 gr of girl
• 3 Green onions
• 1 onion girl
• 1 garlic clove
• 150 ml milk cream
• White wine
• Fresh parsley
• Salt
• Pepper
• Olive oil

How to make Green Mollets in 7 Simple Steps

1. Cut the slices and reserve gizzards.
2. Place a wide pan with a stream of olive oil at the base. When it is hot add the gizzards and seal over high heat. 
3. Lower the heat and incorporate the chopped garlic clutch along with the chopped onion and green with a little salt. Mix and cook.
4. Add a jet of wine and cook for 5 minutes while the alcohol evaporates. 
5. In a pot with plenty of water and a little salt, place the potatoes to boil for 10 minutes. Then cut into slices and incorporate into the preparation. Cooking continues to stir every so much.
6. When the liquid is consumed to add the milk cream, chopped fresh parsley and season with pepper. Cook for 5 more minutes.
7. After the time, turn off the fire and serve.