Fried Udder with Warm Green Bean Salad
5 servings
150 minutes
Fried udder with warm green bean salad is an unusual yet exquisite dish of European cuisine, valued for its rich flavor and tender texture. After thorough cooking, the udder becomes soft and juicy, while its thin crust adds an appetizing contrast. The warm green bean salad enriched with a fragrant sauce of fresh tomatoes, cilantro, garlic, and spicy chili pepper brings freshness and harmony of flavors to the dish.
1
Wash the udder well, fill it with cold water, bring to a boil, drain the first broth, and do it again.
- Udder: 1 kg
2
Put the milk in the pressure cooker (without closing the lid yet), refill with water, bring to a boil, skim off any foam if necessary, add 2 large carrots, 2 celery stalks, and a large onion whole, season with salt and seal tightly with the lid.
- Udder: 1 kg
- Carrot: 2 pieces
- Celery: 2 stems
- Onion: 1 piece
3
Cook for 2 hours until completely soft. Cool down.
- Udder: 1 kg
4
When using, slice the udder into schnitzels and fry until crispy in a well-heated pan.
- Udder: 1 kg
5
Sauté the green beans well, mix with sauce, and serve as a side dish.
- Frozen green beans: 300 g
6
For the sauce, blend 2 tomatoes, garlic, cilantro, salt, olive oil, and half a chili pepper.
- Tomatoes: 2 pieces
- Garlic: 4 cloves
- Fresh cilantro (coriander): to taste
- Olive oil: to taste
- Red chili pepper: to taste
