Mazzarelle Dagnello


The lung of lamb 400 g
300 g lamb’s intestines
Oil 40 g
Parsley q.b.
Marjoram q.b.
3 onions stories
Q.b. endive leaves
Dry white wine 1 dash
Garlic, 1 clove
Salt q.b.
Pepe q.b.

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.

Serves 4

Regional recipe from Abruzzo

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at