-
 - OreganoFromItaly.com
-
-
 - CookiesFromItaly.com
-
-
 - SilverFromItaly.com
-
-
 - OnlyInItaly.com
-
- People are Talking!
- "This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless" Charles Wickstrom Plainville, Connecticut
| |
|
- Zuppa di Agnello
- (Lamb Innards Soup)
-
-
-
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 l/2-in. thick
2 cloves garlic
Salt-
- Directions:
-
- Rinse the meat and slice them thinly.
Make a battuto* with parsley, carrots, celery, garlic and onion. 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. Add salt to taste.
Toast the slices of bread and place them into single bowls. 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.
|
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
|
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|
