Pickles (Komatsuna pickled in sweet vinegar) | Recipe transcription from Yuuga Shokudo
Evening cafeteria Time required : 15minutes
#French
#Meat dish
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Gizzard confit｜Otel de Mikuni's recipe transcription
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Ingredients
- Gizzard : 10 pieces
- 塩 : 10g
- 皮付きにんにく : 4片
- ローズマリー : お好みで
- オリーブオイル : 適量
- じゃがいも : 小1個
Time required
60minutes
Procedure
-
1)
Cut the gizzard
01:44
Cut the gizzard into bite-sized pieces, sprinkle with salt and knead.
-
2)
Serve ingredients
05:11
Put gizzards, potatoes cut into 2 cm squares, garlic with skin, and rosemary in the order of cocotte and add olive oil.
-
3)
Finish
06:34
Spread the aluminum foil on the top plate, put the cocotte on it, cover it with the aluminum foil from above, and heat it at 180 degrees for 30 minutes to complete.
Point
・ Peel the potatoes and cut into 2 cm squares.
・ Preheat the oven to 180 degrees.
・ When heating the ingredients in the oven, cover them with aluminum foil and heat them.
・ Add olive oil to the bowl until it becomes flat.
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