Spices from our online store that you will need for cooking: hops-suneli, utsho suneli, dried cilantro, red crushed pepper.
Ingredients
chicken offal (liver, stomachs, hearts) — 1 kg
large onion — 3 pcs.
dry white wine — 200 ml
garlic — 4 teeth.
basil fresh
walnut — 0.5 cups
butter — 30 g
garnet — 1 pc.
Preparation
Heat the vegetable oil in a large and deep frying pan. We put the stomachs and hearts in it first. Fry over high heat, stirring, for about 5-7 minutes, until a firm crust forms. Pour half of the dry white wine into the pan, that is, 100 ml. We continue to fry for another 3-4 minutes, until the alcohol evaporates. Then pour in a glass of water, reduce the heat and simmer for 20 minutes, without a lid. During this time, almost all the moisture should evaporate.
In parallel, in another frying pan, fry the onion, cut into half rings, in a small amount of butter until golden brown.
Now that there is almost no liquid left in the pan with the giblets, we put the liver, since it cooks much faster than all other offal. Continue cooking for another 10 minutes, until the liquid has completely evaporated, add salt to taste. Simmer over very low heat, stirring, otherwise the giblets will burn and dry out.
We are preparing a dressing for kuchmachi — a mixture of spices, garlic and wine.
Finely grind garlic and walnuts with a blender, add spices: red crushed pepper, utsho suneli, hops suneli and dried coriander.Add the wine and grind to a homogeneous pulp.
When the liver is ready, add the fried onions to the pan, pour in a mixture of wine and spices. Simmer everything together for another 5-7 minutes so that all the flavors and flavors combine.
Remove the finished dish from the heat, cover tightly with a lid and let it brew.
Sprinkle with finely chopped fresh basil and pomegranate seeds.
Kuchmachi is ready! Bon appetit 😊😊😊
Ingredients
chicken offal (liver, stomachs, hearts) — 1 kg
large onion — 3 pcs.
dry white wine — 200 ml
garlic — 4 teeth.
basil fresh
walnut — 0.5 cups
butter — 30 g
garnet — 1 pc.
Preparation
Heat the vegetable oil in a large and deep frying pan. We put the stomachs and hearts in it first. Fry over high heat, stirring, for about 5-7 minutes, until a firm crust forms. Pour half of the dry white wine into the pan, that is, 100 ml. We continue to fry for another 3-4 minutes, until the alcohol evaporates. Then pour in a glass of water, reduce the heat and simmer for 20 minutes, without a lid. During this time, almost all the moisture should evaporate.
In parallel, in another frying pan, fry the onion, cut into half rings, in a small amount of butter until golden brown.
Now that there is almost no liquid left in the pan with the giblets, we put the liver, since it cooks much faster than all other offal. Continue cooking for another 10 minutes, until the liquid has completely evaporated, add salt to taste. Simmer over very low heat, stirring, otherwise the giblets will burn and dry out.
We are preparing a dressing for kuchmachi — a mixture of spices, garlic and wine.
Finely grind garlic and walnuts with a blender, add spices: red crushed pepper, utsho suneli, hops suneli and dried coriander.Add the wine and grind to a homogeneous pulp.
When the liver is ready, add the fried onions to the pan, pour in a mixture of wine and spices. Simmer everything together for another 5-7 minutes so that all the flavors and flavors combine.
Remove the finished dish from the heat, cover tightly with a lid and let it brew.
Sprinkle with finely chopped fresh basil and pomegranate seeds.
Kuchmachi is ready! Bon appetit 😊😊😊
