Black and White
Bianco e Nero
Lamb entrails cooked quickly in oil and bay leaf, served hot with lemon juice.
Bianco e Nero is a Sardinian preparation with a strong character, built on the complete use of lamb innards and on a quick cooking in skilletIt is an intense dish, suitable for those who appreciate clear flavours and different consistencies: liver, spleen, lung, coratella and the intestines each contribute their own structure, while the hot oil makes the bite tastier and thebay leaf adds a recognizable aromatic note. Lemon juice, added just before serving, introduces a fresh, acidic component that lightens the flavor concentration of the offal. The technique requires a shallow pan A wide pan, high heat, and constant stirring ensure the pieces cook in just a few minutes without sticking to the bottom. This recipe is part of traditional Sardinian cuisine and is now rare.
Instructions
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5 steps · natural Italian voice
Prepare the innards
Cut the lung, liver, spleen and coratella of lamb. Also cut the intestines into portions suitable for cooking, keeping the pieces fairly uniform to promote even and rapid cooking.
Heat oil and bay leaf
Pour the olive oil into a shallow pan wide and add some bay leaves cool. Warms up over high heat until the oil is very hot and begins to sizzle vigorously: the heat must be ready to immediately brown the innards.
Combine the innards
Throw it into the water at the same time shallow pan all the offal cut into small pieces. Distribute them on the bottom without overlapping and mix with a wooden spoon, so you avoid them sticking and maintain uniform contact with the boiling oil.
Complete cooking
Cook for a few minutes over high heat, stirring regularly. Stop cooking when the innards are well cooked and lightly browned on the outside, with the bottom still warm and fragrant from thebay leaf, without unnecessarily prolonging the stay in skillet.
Salt and serve hot
Season with salt to taste Once cooked, transfer the mixture immediately to warm plates. Finish each serving with freshly squeezed lemon juice: the acidity should enhance the intense flavor of the giblets without overpowering their aroma.
Chef's Tips
Cook the innards in a shallow pan wide and in very hot oil, so that the pieces brown quickly without clumping together or sticking to the bottom.
Ingredients
- Ingredients for 4 people
- (21.16 oz) 600 g lamb lung
- (21.16 oz) 600 g lamb liver
- (21.16 oz) 600 g lamb spleen
- (21.16 oz) 600 g of coratella (lamb pluck) of lamb
- (21.16 oz) 600 g lamb intestines olive oil, lemon
- bay leaf
- salt
Can't find it in the US?
- lungNot sold in the US
Leave it out and use the same weight of heart or liver
Lungs cannot be sold as food in the United States.
- coratella (lamb pluck)International markets
Lamb liver and heart from a halal butcher
Or: Chicken livers and hearts
Lungs cannot be sold as food in the United States: leave them out.
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