- 1 hank of baby lamb intestine
- Purple Garlic
from Las Pedroñeras
Clean the baby lamb intestines and leave them stand with the marinade. When they are well marinaded, roll them up into two sticks of vine shoot. It has to look like a hank. Put them into the oven until they look brown. Don't put any more ingredient, leave them to cook with its own juice. Once the zarajos are ready, you can serve them cut into slices, either cold or grilled, with lemon and garlic.
You have already a really mouth-watering traditional aperitif from Cuenca.