- a bunch of Parsley - 1 piece
- Veal brains - 1 Kilogram
- Pepper and salt - - To taste
- Potatoes - 4 pieces
- Green peas - 4 items. spoons
- Pumpkin - 150 Grams
- Vegetable oil - 40 milliliters
- Garlic - 4 teeth
- Onions - 2 Pieces
1. Clean the onions and finely chop it. Prior to transparency, we will save onions in vegetable oil. Raw onion in cooking this dish is not suitable. 2. Remove from the pumpkin skin and cut it into pieces. Usually this is how potatoes are cut into soup. The pumpkin contains a huge amount of vitamins, here it is very useful. 3. Add potatoes to the dish. The potatoes are cleaned, washed and cut into small pieces. 4. At the bottom of the clay pot we spread the salvaged onion from above on the onion with a puddle of pumpkin. Add the chopped garlic. 5. In the pot, add a little green peas or canned corn, and after a bed of potatoes. All layers are slightly attached. Brains put on top of the potatoes. Preliminary brain wash, remove blood clots and film, let the water drain. Add spices and salt. 6. Warm up the oven and send the minutes for forty to the pot. The fire should be moderate. After baking for another fifteen minutes, on a small fire. Then we remove the pot. The dish is ready.
Servings: 8