Ingredients
1 kg lamb heart, lung and liver
olive oil for frying
2 onions
1 chili pepper
pinch of rosemary, bay leaf and sage
750 ml dry white wine
salt
Method
Offal Clean and wash well. Cut into small pieces. Heat a little olive oil and fry it until golden chopped onion, finely chopped pepper and spices, then add the pluck. When the meat starts to pokafevyava added some of the wine. Being prepared by adding more wine as needed until it is soft and brittle (about 30 minutes). Serve with white rice, polenta or as a sauce for pasta.
Containers:
Difficulty
Average
Tested
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