Dolce garbo
An antique dish that has always been prepared in my family. My Luke's favorite dish.
Preparation steps
- in a lot of olive oil, sauté the onion, finely chopped, until golden. Add the entrails that we chopped into pieces and sauté with the onion for a while. stir in A LITTLE water.Pour in the wine.When it boils cook for another hour, an hour and a half lightly in a covered pan with occasional stirring.It should not be too much liquid because the toch must be dark and thick.
- After an hour, sauté or salt. Stir in 1 dl of water, sugar and two tablespoons of acid (OR MORE). Cook in an open pan for another 15 minutes.