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Home Flavours Traditional Recipes Meat dishes Liver of an Adult Lamb with Balsamic Vinegar

Liver of an Adult Lamb with Balsamic Vinegar

Fegato di agnellone all’aceto balsamico

 

Fegatone agnello JPGRecipe from Modena. Serve warm with big crusts of bread flavoured with garlic.

Difficulty: Medium

Ingredients: 700 g of the liver of adult lambs, 200 g of small tomatoes, 1 onion, white dry wine, balsamic vinegar, 100 g of butter, olive oil, salt and pepper. Serves 4.

Preparation: Cut the liver into small cubes of about 1 cm and brown them slightly in oil. Cut the onion into thin slices and let it brown in the butter. Add the small tomatoes cut into pieces and allow to cook for about 10 minutes. Add the liver and moisten it with wine. Let it evaporate and add salt and pepper to taste. Moisten with the balsamic vinegar and let it cook for another 10 minutes. Serve hot.

Suggested red wine Merlot dei Colli bolognesi

 

 

Recipe sent by: Stefano Pavanello - Cesena

Last modified Mar 30, 2017

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