Ingredients: Chicken gizzards, Kefir, Onions, Carrots, Pasta nests, Cheese, Frying oil, Any ready-made seasoning for pasta, A mixture of fragrant injuries, black pepper, Water
Cooking method:
Rinse the stomachs well, cut into small pieces. Add a mixture of fragrant herbs, black pepper. Add kefir. Mix. Cover and leave for 30 min.
Cut the onion into half rings, grate the carrots on a coarse grater. Fry in a pan for 2-3 minutes. Transfer to a plate. We spread the ventricles in the same pan, cover with a lid and over low heat, simmer until the liquid has completely evaporated. Then spread the fried onions and carrots. Fry 4-5 min.
Put pasta nests in a greased form. We lay out the finished ventricles on them. Dilute seasoning in water.
Pour into the mold. We close the form, put in an oven preheated to 200 ° for 35-40 minutes. Then we take out the form from the oven, open it and sprinkle with grated cheese and for another 3-4 minutes in the oven.
Chicken ventricles with pasta nests in the oven are ready! Bon appetit everyone!!!