Today I propose a traditional recipe from Lazio, Roman, that features the entrails of the lamb (lamb). A popular dish flavor.
Ingredients:
1 kg of mixed lamb offal (lung, heart, liver and spleen)
4 artichokes
1 lemon 1 onion
1 bay leaf ½ cup dry white wine, extra virgin olive oil
salt pepper
Preparation:
After cleaning and thoroughly washed under the offal running water, cut into chunks.
to clean the artichokes by depriving them of the hard outer leaves, and eliminates any "beard" in-house, are cut into pieces and put them in a basin of water with lemon juice.
Take a large pan and fry the onion is done, cut into pieces, with the leaf by then in extra-virgin olive oil, is added before the lung after a few minutes the heart, the liver and then the spleen, lets go over a high flame for about five minutes, stirring continuously, drizzle with white wine and let evaporate. You add the artichoke slices, salted, it pepa and lets go on a low flame for about twenty - thirty minutes, the offal and artichokes should be tender. Serve it hot and serve with the sauce.
0 comments:
Post a Comment