“U Suffritt” Lamb sauté: Apulian recipe.

STEP

1. First, soak the lamb giblets in water and vinegar and two/three bay leaves for about 1 hour and a half;
2. After that, rinse the offal, dry with kitchen paper and cut into small pieces;
3. Cut into cubes and set aside the more tender pieces;
4. Peel and slice the onions, not too thinly (otherwise they will melt completely during cooking);
5. Take a large enough pan, pour in the oil, then add the chilli pepper, onions, garlic and let it wilt;
6. Then add the hardest parts of the offal that we have cut into cubes, cover with the lid and cook for 15 minutes, stirring occasionally;
7. After 15 minutes, add the more tender parts of the offal and the bay leaves;
8. At this point, blend with the white wine and season with salt, cover and cook for about 40 minutes, stirring occasionally (add hot water if necessary);
9. Once cooked, remove the lid and allow to reduce a little;
10. Plate and serve the lamb soffritto piping hot, accompanied (perhaps) with slices of our toasted Altamurano DOP bread and…. Enjoy your meal!