INGREDIENTS
1 kg of vedella fetge in a trio
1 pebrot vermell
1 green pebrot
1 carbasso
2 pastanagues
12 cherry tomatoes
12 pickled onions
2 potatoes
meat suc
ELABORATION
Carve the fetge into 1 cm pieces, and thread on skewers alternating tote the vegetables with 4 pieces of fetge on each skewer, and salt and pepper. Reserve me and, meanwhile, fem the potato cream coent-la, pelant-la i batent amb a rajolí d'oli d'olive and a butter cullerada.
Fem the skewers to the planxa pels quatre costats and emplatem together with the potato cream, and saltegem with the suc de carne.
