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SWEETBREAD STARTER

 

Ingredients: 1 kg lamb’s liver (lungs and insides (“plaits”) lemon juice, eggs, parsley, salt, pepper.  Instructions: Clean the insides and boil them.  Cut the liver, lungs and the boiled insides into very small pieces and then brown them in a pan with the oil, salt and pepper. 

When the sweetbreads are well cooked add the beaten egg and the lemon juice. Let the egg become firm and then add the parsley.  Serve very hot

Bibliography:

  • “Così si mangiava a Castignano e dintorni. Ricettario di cucina popolare” edited by Archeoclub Archeo Piceno n. 8-9 A. 3 october 1994 – March 1995.
 
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