Ragout of lamb offal recipe And Books

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Ragout of lamb offal recipe and books

So you would like to know how to make Ragout of lamb offal recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

ragout of lamb offal
coratella di agnello

1kg lambs heart liver and lungs
virgin olive oil for frying
2 medium onions finely chopped
1 fresh chilli pepper very finely chopped
1 sprig rosemary bay leaves or sage (not together)
1 bottle dry white wine
salt to taste
1 ripe tomato seeded and cut into cubes (optional)

Clean the offal of any fat and unwanted pieces.
Cut into very small slithers.
Heat some oil in a pan and soften the onion with the chilli and whichever herb you are using. When golden add the offal and stir from time to time.
When the meat starts to brown add some of the wine and tomato if desired.
Cook adding more wine as necessary until soft and tender (about 30 minutes).
Serve with bread rice polenta or as a sauce for pasta.

Because the Padrone (or boss) always used to get the best parts of an animal when it was slaughtered the offal was usually discarded and given to the poor. Not today however. Lambs heart liver and lungs are now a delicacy commanding bery high prices. This specialiy is also cooled though slightly differently in Southern Italy but this is the Umbrian method The original also includes the spleen and intestines but for obvious reasons I suggest you
use ony the liver heart and lungs. Be brave believe me this is a very delicate and tasty dish.

This Recipe Serves 6


We truly hope you will like this American recipe, and enjoy your tasty Ragout of lamb offal recepie. Check out these great recipe books and learn how to make Ragout of lamb offal!
View Recipe Books - Ragout Recipe

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