in italiano 
|
Torta di coratella d'agnello - Tuscan recipe - Massa Carrara
Torta di coratella d'agnello
Although there are many cakes that are made in the kitchens of Lunigiana, here in the Quarter of Fivizzano, they make a cake that is made with a lamb interior.
After you have washed it and removed the gall bladder, you can begin to fry it with olive oil, onion, parsley, salt, pepper and a little garlic. Leave it to cool down. Next, mix it with spinach and ricotta. The paste is then poured into the lambs stomach. The paste will then be closed within it, like it being in a soft container. Before putting it in the oven, cover the surface of it with bay leaves in order to add some flavour to it.
If you have it with season vegetables, the vinegar of the sauce will rather dampen the outside of the lamb making it tender.
Recipes kindly supplied by
Il Tirreno
· Accommodation in Tuscany: :
Pozzo della Chiana 1890 Weekly Price: Min. € 480,00 Max. € 5.200,00 Number of Beds: 30    |
San Gimignano 1538 Weekly Price: Min. € 500,00 Max. € 6.000,00 Number of Beds: 16 |
Marti 1278 Weekly Price: Min. € 400,00 Max. € 500,00 Number of Beds: 5  |
Volterra 2123 Weekly Price: Min. € 549,00 Max. € 1.259,00 Number of Beds: 24 |
