The lamb offal Abruzzese style is somewhat my version of how it is cooked in my area, even though it is a typical dish of central Italy, but it is made in different Italian regions, although its origins seem to be attributed to Lazio.
I must say that in Abruzzo, however, they prepare it as a festive recipe around Easter, and for me, this is the Abruzzese version of how it’s cooked at my home.
It is prepared with lamb offal, then flavored with onion, carrot, parsley… and that’s it!!!
Sure, it takes a bit of patience to cut the offal, but the rest is easier done than said.
So follow my recipe and make it yourself, and send me the recipes of your dishes, if you like, I will put them on my fb page in your name.
Approx. 265 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Slow heat
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients to make Lamb Offal Abruzzese Style
- 1.3 lbs lamb offal
- 2 carrots
- 1 medium onion
- to taste salt
- 3 tablespoons extra virgin olive oil
- to taste chopped parsley
- to taste pepper
- 17.6 oz canned tomatoes
- 1 1/2 glass white wine
Preparation of Lamb Offal Abruzzese Style
Start by cutting all the parts of the lamb offal into small pieces and place them in a bowl. Once everything is cut, rinse it under running water and drain well.
In a high-sided non-stick pan, sauté the finely chopped or minced carrots and onion in 2 tablespoons of extra virgin olive oil.
Once the carrots and onions have sautéed, add the chopped parsley and let cook for about 5 minutes on medium heat, stirring occasionally.
Add white wine and let it cook further until the wine is partially absorbed.
Now add the tomatoes passed through a food mill, season with salt, pepper, and let cook for about 1 hour, stirring occasionally and adding water if necessary.
