Cut into small chunks the offal , fry in abundant oil the cloves of garlic then add the offal. Remove from the oil when fried and put to one side.
In the same oil, fry the chillies, the spring onions cut into 3 cm pieces, the red and green peppers and the diced potatoes.
Fry for a few minutes.Lastly add the peas, the offal and the fennel, leave to cook for 2 minutes then serve. Serve with strips of green peppers and the traditional split green olives.
For 4 people
200 g. of spring onions.
200 g. of potatoes.
1 red pepper.
500 g. of lamb offal (liver, heart, lung).
100 g. peas.
1 whole head of garlic.
1 green pepper.
1 of fennel tops.
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