Fritto Anima Marsala
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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.
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