recipes by Newton Xiemenes Junior
|Ingredients for four people:
60 gr. dried porcini mushrooms
1 chicken (1.5 kg.)
200 gr. gizzards
100 gr. "Hungarian Salami" by Bechèr
4 tablespoons butter
1 red onion
1 bay leaf, parsley
120 ml. dry white wine
Put the mushrooms to soak in a cup of warm water for half an hour.
Then clean and cut them, and filter the water through a sheet of paper
towel. In the butter, cook the chopped onion, parsley, bay leaf and
chicken cut into small pieces. Once it is all lightly browned, pour
in the wine and allow it to evaporate. Add the gizzards, the salami
finely chopped, the porcini mushrooms, the filtered water, salt and
pepper at will.
Cook for 30 minutes and serve.
(edited by Becher)