217. Coratella d’Agnello alla Bolognese

Lamb’s Liver and Offal45 Bolognese Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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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