Hartu ginea hegazti gazte bat eta, garbiketa eta zatitan ebaketa ondoren, jarri zartagin batean, gantzaz sauted Batekin Marroi, olioa, salbia eta Erromeroa. Sukaldaritza zehar, haragia bere ura, onartzen behar da lehortzen piezak badirudi zartaginean makila askatzen. Noiz urrezko kolore eder bat ardo zuri, gatza, piperra eta tapa batekin estalkia, edo paperarekin estali edalontzi bat bustitako eskuratu ditu. Ardoa lehortzen bada, gehitu ur pixka bat.
Plater hau osagarri tradizionala pearada saltsa da, oliba olio askorekin ondua sobrepessa-zati bat frijitzean lortzen dena, gatza, piperbeltza, perrexila eta limoi-zukuarekin zaporeko gineako hegaztiak lirainarekin. Sukaldaritza ordu laurden baten ondoren, bero moderatua baino gehiago, ozpina koilarakada bat gehitu da.
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