Cordula
Ingredients:
- 400g lamb intestines
- 400g lamb offal
- One juniper branch
- Laurel leaf
- Salt
- Pepper
- un pezzo di lardo.
Preparation:
Empty and wash the lamb intestines. Cut the
heart, the spleen and the liver.
Put the offal, placing laurel leaves in between,
on the skewer and cover it with the intestines
and hold it together with pieces of the juniper
branch; add salt and pepper.
Put the cordula on the grate of the oven and
cook over a slow heat, turning often and draining
lard on to it (the best method is to wrap the
piece of lard in a piece of paper and lighting
it when the lard begins to drip through).
When the exterior of the cordula (the intestines)
becomes crispy, remove and serve immediately. |
