Mazzarelle

Lamb offal and herbs bound in chard leaves and braised in parcels.

Lamb. Not vegetarian — contains lamb.

Ingredients

• 600 g lamb offal — lung, heart and liver — diced small
• 16 large chard or beet leaves, blanched
• 6 spring onions, chopped
• 4 garlic cloves, chopped
• a large bunch of parsley and marjoram
• 250 ml dry white wine
• 4 tablespoons olive oil
• 1.5 teaspoons salt
• kitchen string

Method

1. Dice the offal small and mix it with the spring onions, garlic, chopped herbs, salt and a spoon of oil.
2. Blanch the leaves 30 seconds so they turn pliable, and dry them flat.
3. Lay two leaves crossed, put a spoonful of filling in the middle, fold the sides in and roll into a parcel.
4. TIE EACH PARCEL WITH STRING. The leaf will not hold through an hour of braising on its own, and a parcel that opens turns the whole pan into a stew of offal and greens.
5. Brown the parcels gently in the remaining oil, seam side down first.
6. Add the wine and a little water, cover, and braise on the lowest heat for 50 minutes, turning once.
7. Serve them whole with the pan juices and let people cut them open. Snip the string first.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes