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- Lamb Innards Soup
- (Zuppa di Agnello)
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Ingredients:
1 lb lamb innards (including liver and heart)
1 small onion
5 tbs extra virgin olive oil
3 tbs parsley, chopped
1 and 1/4 qts beef broth
1 celery stalk
4 slices of bread, about 1/2-in thick
2 cloves garlic
Salt-
- Directions:
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- Rinse the meat and slice them thinly.
Make a battuto* with parsley, carrots, celery, garlic and onion.
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- Put the battuto in a saucepan (preferably a ceramic one) with olive oil and saute lightly for a few minutes.
Add the meats (except the liver) and brown over a low heat stirring frequently.
Add the broth, stir and cook over a low heat for about 40 minutes.
About 5 minutes before everything is ready, add the liver.
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- Add salt to taste.
Toast the slices of bread and place them into single bowls.
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- Ladle zuppa over the slices of bread and serve. Serves 6.
Note: *A battuto is the finely chopped mixture of herbs that flavor an Italian dish. Purists use a mezzaluna, a crescent-shaped knife, and a chopping board, but you can also use a blender.
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