TUSCAN COOKING

Typical Recipes, Second courses:

Lamb's fry

PREPARATION:

Lamb’s fry includes the lungs, heart, liver and other internal parts of the animal. Cut the fry into small pieces. Now heat a little olive oil and 1 clove of garlic, lightly crushed, in a pan. Brown the meat adding it to the pan in the following order: first the lungs and then almost immediately after, add the heart and the other internal parts. Add the liver last, just a few minutes before removing from the fire. Have tomato sauce ready, and stir in. Let the flavours mingle for a minute and salt and pepper to taste. After having added the liver, sprinke on a little minced parsley. 1h20min.