Cooperativa de Ajos San Isidro el Santo de Las Pedroñeras

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Tuesday, 02 Sep 2014

ZARAJOS

INGREDIENTS

  • 1 hank of baby lamb intestine
  • salt
  • marinade
  • lemon
  • Purple Garlic 
    from Las Pedroñeras

Prep. Time

PREPARATION

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. 

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Purple garlic from Las Pedroñeras Cooperativa acogida a la Indicación Geográfica Protegida Ajo Morado de Las PedroñerasLas Pedroñeras Capital of the Garlic in the world


To let us know about any information, suggestions or to request  an user for the cooperative partners, please fill the contact form or write an email to the following email address: garcia@sanisidroelsanto.com

 

Avda Sebastián Molina, 4. 16660

Las Pedroñeras – Cuenca – España

Tfno: (0034) 967 160 111

Fax: (0034) 967 139 141

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