BEEF GIZZARD AND EGGPLANT CANNELLONI – Wonderful Beef

BEEF GIZZARD AND EGGPLANT CANNELLONI

Ingredients (4 people):
Beef gizzard and eggplant cannelloni
– 4 gizzards (150gr each)
– 1 eggplant
– Fr ying fl our
– Salt
– 1 onion
– 1 leek
– 1 carrot
Mayonnaise:
– 1 egg
– 1 yolk
– Olive oil
– 1 lime juice
– Salt

Elaboration
Beef gizzard and eggplant cannelloni:
Start by cleaning the gizzards. Once cleaned, sauté them along with all the vegetables, except for the eggplant, in an express pot for one hour. Once they are cooked, let them coo down and place them on a tray with a grid, so that they put pressure on the gizzards, and they lose the blood they might keep inside. Later, cut the eggplant into thin slices and immerse the eggplant slices in milk for ten minutes. After this, drain the eggplant slices.
Mayonnaise:
Mount a mayonnaise with the egg, yolk, oil and lime juice. Adda point of salt.

Termination:
Fry the cannelloni so that the eggplant gets crispy. Place it on a plate and decorate it with a few lime mayonnaise points.

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