The lung of lamb 400 g
300 g lamb’s intestines
Oil 40 g
3 onions stories
Q.b. endive leaves
Dry white wine 1 dash
Garlic, 1 clove
How to make the Mazzarelle Dagnello – Lung of Lamb:
Wash the lungs and cut into slices, wash the guts into the water and vinegar.
Wash endive leaves and spread out, sprinkle with parsley and marjoram, chopped onion and garlic, cover with two lung slices.
Wrap the leaves around themselves, fixing them with the guts. Brown the mazzarelle oil until they are golden brown, then sprinkle with white wine and let evaporate.
Add salt and pepper and finish cooking on low heat and serve hot.
Regional recipe from Abruzzo