Lung stew
Wash the lung under running water.
Pierce an onion with a few cloves, place it in a skillet along with a celery stalk, a chopped carrot, a laurel leaf, some parsley and 4-5 cloves of garlic, add water to the skillet and bring to boil.
Place the lung in the broth.
Simmer the "coradèle" for a couple of hours and in the meantime, prepare the sauce: chop the shallots and a dozen stalks of parsley, then fry them in butter with two bay leaves, sprinkle a shot of Grappa, then half glass of vinegar.
As soon as the liquid will be reduced by two thirds, add the white flour and add a liter of filtered broth (from the skillet with the lung), stirring with a wooden spoon.
Simmer the sauce for about ten minutes on moderate heat and in the meantime cut the boiled lung in piecese the size of an olive.
Filter the sauce through a sieve, pour it on the meat and cook for a few minutes in the sauce. After sprinkling a little chopped parsley on the meat, serve immediately.
Recommended Grappa:
PO' di Poli Aromatica
Recipe from the book "Grappa & Kitchen. In the tradition of the Venetian".
- Ingredients:
800 g lung veal (coradele in local dialect)
100 g butter
100 g peeled shallots
50 g white flour
Onion
Celery
Carrot
Parsley
Laurel
Garlic
Grappa
White wine vinegar
Cloves
Salt - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Second course
- Preparation time:
- About 40 minutes + 12 hours for marinade
- Notes:
- The “Coradéle in fonghèt” was very much appreciated by the noble families of Carnia. The use of offal in the kitchen is still very popular and appreciated in the area, especially when served with warm cornmeal mush during the harsh winter nights.
