Zuppa Di Agnello


1 lb. lamb innards (including liver and heart)
1 small onion
5 tbs. extra-virgin olive oil
3 tbs. parsley, chopped
1 1/4 qts. beef broth
1 celery stalk
4 slices of bread, about l/2-in. thick
2 cloves garlic

How to make the Zuppa Di Agnello – Lamb Innards Soup:

Rinse the meat and slice them thinly. Make a battuto with parsley, carrots, celery, garlic, and onion. Put the battuto in a saucepan (preferably a ceramic one) with oil and saute lightly for a few minutes.

Add the meats (except the liver) and brown over a low heat stirring frequently. Add the broth, stir and cook over a low heat for about 40 min.

About 5 min. before everything is ready, add the liver. Add salt to taste. Toast the slices of bread and place them into single bowls. Ladle zuppa over the slices of bread and serve.

Serves 4

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 enricomassetti@msn.com.