Zuppa di Agnello
Lamb Innards Soup
1 lb. lamb innards (including liver and heart)
1 small onion
5 Tbsp extra-virgin olive oil
3 Tbsp 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
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.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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