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| Ingredients: |
400 G of red peas
2 tails of pig
200 G of smoked chest
200 G of flour
2 eggs
3 feet of cive
3 cloves of garlic
parsley
thyme
3 wood sheets of India
1 onion
pepper
cloves
8 oil Cl
salt, pepper.
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| Preparation |
Make soak red peas the day before. Cut the tails of small pieces. Make finely cook them with pressure-cooker 20 min. Hachez the cives ones, garlic, onion, parsley, pepper, thyme, wood of India. Deposit them in a casserole containing of oil. Let return them slightly.
Drain and rinse red peas. Add them to returned spices. Wet water with height. Add the beforehand bleached plugs and the cloves. Let cook 30 min. Egouttez the pieces of tails of pig. Finish their cooking in red peas. Make the paste with dombres, then form dombres.
Deposit dombrs in the casserole and leave mijoter 15 min. Recifiez the seasoning and are useful hot. |
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