- La Rioja
Lamb offal flour salt pepper white wine garlic parsley bay leaf
Wash the offal under cold water for quite a while. Remove the gristle and the surplus and cut it very small, first the lung and then the liver.Put a cassero dish with plenty of chopped onion on the heat and, when it is brown, add the lung. When this is well cooked, add the liver and stir several times. Then add salt, paprika, a pinch of flour, a crushed garlic clove, a small bay leaf and a dash of white wine. Add a little water and allow to cook over a moderate heat.
This dish can be served with cooked eggs.
- Second course
- All year round