RECETAS Y COCINA

Ingredients

• Lamb offal
• Flour
• Salt
• Paprika
• White wine
• Garlic
• Parsley
• Bay leaf
• Chopped onion

Preparation

Wash the offal well under the cold tap.

Remove the gristle and any fat, and cut the lungs and then the liver very finely.

Start to cook plenty of chopped onion in a pan and when it is golden, add the lungs.

When it has been well sauteed, add the liver and stir a few times.

Then add salt, paprika, a pinch of flour, crushed garlic, a bay leaf and a trickle of white wine.

Add a little water and let it boil over a medium heat.

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Presentation

This dish is good served with poached eggs.

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