Ingredients
• 1 whole lamb offal set (heart, lungs, liver) with intestines
• 24 large escarole leaves
• 24 fresh garlic shoots or leaves
• 24 fresh onion shoots or leaves
• 3 cups (750 ml) vinegar (for cleaning intestines)
• 3 cups (750 ml) water
• 1 cup (230 ml) white wine
• 1 cup (230 ml) water (for cooking)
• 1 small bunch fresh parsley
• 1 small bunch fresh marjoram
• 3 sprigs rosemary
• 3 sprigs fresh thyme
• 1 fresh chili pepper
Instructions
Clean and prepare the intestines
- Rinse the intestines under running water, then cut them lengthwise.
- Using the back of a knife, gently scrape the inner surface thoroughly, then rinse again.
- Wash the intestines three times in a solution of water and vinegar, changing the solution each time, until they become pale.
- Let them rest for 3 to 10 hours.
Prepare the filling
5. Cut the liver, heart, and lungs into thin strips. Rinse and drain well.
6. Wash and dry the escarole leaves.
7. Separate parsley and marjoram leaves, and prepare the garlic and onion shoots.
Assemble the mazzarelle
8. Lay out each escarole leaf.
9. Place 2 strips of liver, 2 of lung, and 1 of heart on each leaf.
10. Season lightly with salt and add a mix of herbs.
11. Roll the leaf, folding in the sides to form a compact bundle.
12. Holding the bundle closed, wrap it tightly with a piece of intestine, like string, and secure with a knot.
Blanching
13. Bring a large pot of water to a boil.
14. Add the mazzarelle and blanch for 7–8 minutes.
15. Drain and let cool.
Cooking
16. Arrange the mazzarelle in a pan with plenty of extra-virgin olive oil.
17. Add rosemary, thyme, and chopped chili.
18. Cook over low heat, turning frequently to brown evenly.
19. Once they begin to sizzle, pour in the white wine mixed with water and let it evaporate.
20. Continue cooking, adding water or broth as needed to prevent sticking.
21. Cook for about 1½–2 hours, until tender.
22. Serve on a platter, drizzled with the cooking juices.
by TableAndTradition