ItalianMade

Recipes

First Courses: SOUPS

ZUPPA DI AGNELLO Lamb Innards Soup

Mail this recipe to a friend!	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 salt	See Also:      Olive Oils      Bruzio DOP      Colline Teatine DOP      Sabina DOP      Umbria DOP      Fresh & Cured Meats      Agnello di Sardegna IGP      Breads & Cereals      Pane Casareccio di Genzano IGP      Wine Pairings      Bardolino Superiore DOCG      Cellatica DOC      Dolcetto di Dogliani DOC      Dolcetto di Dogliani Superiore DOCG
	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 sauté 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 mins. About 5 mins. 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.

HOME INTRO REGIONS FOODS WINES RECIPES LIBRARY GLOSSARY QUIZ

BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

BRODO   BUSECCA   CACCIUCCO LIVORNESE   CANEDERLI   CICORIA, CACIO E UOVA   FAGIOLI CON CAVOLO NERO ALLA TOSCANA   GRAN FARRO E FAGIOLI   LA MARICONDA   MACCO DI FAVE   MINESTRA CON FIORI DI ZUCCA   MINESTRA DI PASTA E PISELLI   MINESTRA DI RISO CON ASPARAGI   MINESTRA DI UOVA E PROSCIUTTO   MINESTRONE   MINESTRONE DI VERDURE   MINESTRONE MILANESE   PAPPA AL POMODORO   PASSATELLI IN BRODO   PASTA E FAGIOLI   PASTA E FAVE   PASTA E LENTICCHIE   PASTA E PATATE   RIBOLLITA   SOPA COADA   STRACCIATELLA ALLA ROMANA   ZUPPA D’ORZO E PISELLI   ZUPPA DI AGNELLO   ZUPPA DI CARDONI   ZUPPA DI CIPOLLE BIANCHE IN CROSTA   ZUPPA DI VONGOLE   ZUPPA PAVESE   ZUPPA VALDOSTANA   ZUPPA VALPELLINENTZE

Useful Links Contact Us Search TRADE home © The Italian Trade Commission 33 E 67th Street, New York, NY 10021 Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).