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Lamb's offal with artichokes |
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back to meat plates |
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| Coffal is the collective term for the heart, lungs, and intestines of the little lamb. It is prepared like this: in a pan fry a little onion with some lard and add at least 2 lots of offal cut into fairlay small pieces in the following order: first the lungs and intestines, as they are quite tough in texture, then after a few minutes, the heart and finally the liver. If they tend to get hard, add half glass of white wine and allow to evaporate. Season with salt, pepper and the juice of a lemon. In the meantime cut 4 or 5 artichokes into long pieces; fry a bit of lard and cook the artichokes, taking care not to let them get too dry. When they are tender, add them to the offal, cook alla together for a few minutes and remove the pan from the heat. Now sprinkle over some parsley and enough lemon juice as you think fit | ||||
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