Fritto Anima Marsala

Fritto Anima Marsala

You must log in to upload a photo.

(5.0/5 [1 rating]) Log in to rate this recipe!

Credit: Elise Wiggins, Executive Chef, Panzano, Denver
The National Culinary Review, June 2010

From the Chef

“Courtesy of American Lamb Board”


3 lamb hearts
½ cup all-purpose flour
Sea salt, to taste
4 T. olive oil
4 T. unsalted whole butter
2 T. fresh thyme
½ cup Marsala wine
2 cups veal demi


Method: Split hearts into quarters lengthwise. Remove any tough arteries and extra fat. Cross-slice into ¼-inch-deep slices. Dust in flour seasoned with salt. Put olive oil, butter and thyme in sauté pan; heat to medium-high. Brown small batches of heart; set aside. Return heart to pan; add Marsala wine and demi to deglaze. Bring to a boil; reduce to a simmer. Simmer until sauce thickens. Adjust with salt, to taste.
Chef’s note: Serve over mushroom risotto, mashed potatoes, rice or pasta.


8 servings


Lamb, Main Dish, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals