Lamb Offal Stew: A Traditional Recipe
Ingredients
- 1000 g Lamb offal
- 3 Onions
- 1 glass White wine to fade
- 4 tbsp. Extra-virgin olive oil
- Salt
Instructions
- Finely chop the onion.
- Place in a tall pan with the oil.
- Add the cleaned and chopped off off offal and stew together for about 30 minutes, turning often.
- Bathe with wine and let it evaporate.
- Season with salt and complete cooking for another 10 minutes.
- Serve on toasted bread croutons.
Notes
For a lighter variation, you can stew the offal without the addition of oil, using just a little water or vegetable broth. Stewing with broth makes the dish less caloric but just as flavorful. Also, for an aromatic touch, add a few bay leaves while cooking.