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217. Coratella d’Agnello alla Bolognese
Lamb’s Liver and Offal45 Bolognese Style
Preparation info
- Difficulty
Easy
Appears in
Method
Cut the liver into little slices and the offal into small pieces, and put in a skillet with lard without spicing them. When the offal is almost done, drain off all the fat and add a small pat of butter. Continue frying, and after a short while pour in
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