Tuscan style chasseur pluck, with mushrooms(Coratella di agnello alla
cacciatora, con funghi, alla toscana)
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One pluck (liver and lights) of a milky lamb;
4 medium size onions cut in thin slices; a well tied and tighten bunch composed
by: a bunch of sweet marjoram and one of calamint; a glass of white wine;
5 or 6 ripe tomatoes; 10 spoons of olive oil; 1/2 kg of boletus mushrooms;
salt and pepper. |
Cut the pluck in pieces, dividing some "cannelli" along their
length in order to clean them completely. Rinse again and again and insistently
changing the water various times, then leave in a container, for one hour,
under a trickle of water, leaving it running.
Take a saucepan and brown the onions together with the oil and the bunch
of calamint and marjoram, over a medium heat, turning very often. In the
meanwhile, peel and clean the mushrooms, with care and without washing them,
then cut them in pieces not too small. After 7 or 8 minutes the onions in
the saucepan will take a good hazelnut colour, drain and dry in a cloth
the pieces of pluck and put them in the pan together with the onions, leaving
out, at the moment, liver and heart. Increase the heat, brown for 7-8 minutes
continuously turning, then bathe with the white wine, let evaporate turning
a little bit, then add liver and heart, brown for 2-3 minutes more, then
add the tomatoes (which have been previously put in a blender forming a
sort of purée), lower the heat and cook slowly, with a lid, for 7-8
minutes more.
At the right time add also the mushrooms, the same turning and mixing, boil
newly and adjust the heat very low, taste and add, if necessary salt and
pepper, cook for 10 minutes covering the pan with a lid, then take out from
the heat and serve very hot. |
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