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Veal entrails with onion sauce
My grandmother, who was from Basilicata, used all the parts of lamb or kid: entrails, head and legs were put aside and cooked.
The poor people ate these parts instead of the most expensive ones.
They cooked lamb's or kid's heart, liver, lung and spleen.
My grandmother still prepare them like this: she cuts them into thin slices and blanch them in a pan with a little water. As soon as the water comes to a boil she mix and strain.
Follow these directions.
Roll the entrails up, cuth them lenghtwise and wash them under running slightly warm water and salt.
As soon as they become cool, season with pecorino cheese, garlic cut into small pieces, pepper and chilli (use only the powdered 'crusco' peppers from Senise).
The rolls which I prepare include ingredients from Campania and Basilicata and they are prepared with Genoese onion sauce.
by Giovanna Fasanino
This recipe has been reported by Novella Talamo
Ingredients for 4 people
5 veal entrails
3 medium sized onions from Montoro
Oil and salt to taste
Grease the bottom of a pan with oil and brown the onion cut into thin slices, the carrot and the celery cut into very small cubes.
Add half a glass of water and cook for about thirty minutes. Let the water evaporate and add two laurel leaves and the entrails. Brown them on a high flame, then cook them for about half an hour on a low heat and add the cooking oil.
Finally add salt and pepper.
It can be used to season pasta: I recommend the hand-broken candle shaped pasta produced by Vicidomini.