1. cut giblets into small, uniform pieces. Peel the potatoes and cut them into cubes.
2. clean spring onions and cut into slices. Dice bell peppers, celery and carrots.
In a deep, cast-iron frying pan, heat the oil vigorously. Preheat the oven to 75 °C. Fry the potatoes in the oil until golden brown, drain in a sieve and keep warm in a baking dish in the oven.
Fry the giblets in oil until crispy, drain in a sieve and add to the potatoes. Press garlic cloves unpeeled on a board with a wide knife edge evenly and fry in hot oil in oil. Now add all the vegetables and cook in hot oil. Crumble the bay leaf spice and fold in.
Drain vegetables in a sieve, mix with potatoes and giblets and season with salt and freshly ground pepper. Coarsely chop the fennel greens, mix into the frito, place in the oven for 5 minutes and bring to the table.
Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!
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