lampredotto - Bun with Lampredotto
Ingredients for 4 people
lamprey: gr. 600
a carrot an onion
a stalk of celery, two tomatoes for soup
parsley salt and pepper sandwiches
4
procedure
best loved poems of Dante, best known for ceramic Della Robbia, as old as the Palazzo Vecchio, the lamprey is a dish that the Florentines consume and enjoy.
This is one of the four stomachs of cattle, a tripe, any offal. For Florence is an institution, a culinary legend, a popular touring this rite in the streets, under the shadow of the noble-century palaces.
The lamprey is a street food that grows between the stones square and polished in the heart of the city.
The last bastions of this food and poor people are the "tripe of the stalls," as they call them in Florence.
In a pot put about three liters of water, add the onion halves, carrot and chopped celery, tomatoes and a sprig of parsley.
just salt and water boils, add the entire piece of lamprey.
Cover and simmer for about an hour plane a fuoco lento
I trippai fiorentini, una istituzione che non si è ancora perduta, usano servirlo in mezzo ad un panino tondo spaccato in due e leggermente bagnato nel brodo del lampredotto, quest'ultimo tagliato a strisce irregolari e ben pepato.
Vini abbinati
Un rosso toscano, preferibilmente un Chianti.
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