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Florentine panino al lampredotto and a guest post


After more than a year of Twitter, Facebook and obviously blog friendship, finally this Autumn I’ll meet Asha during her holidays in Europe: yet to decide when and where exactly, but since we’ll be sharing the same continent for a while, we’ll definitely have the chance to meet. I’m so excited, because it will be like meeting an old friend, but for the first time!

I’m proud to be in such a great company to celebrate Asha’s blog anniversary, three years of mouthwatering recipes, vivid photos and – more important – three years of honest and contagious love for food. If you still don’t know Asha’s blog, Fork Spoon Knife, it’s time to pay her a visit and enjoy her street food series to celebrate her three year blog anniversary! I asked Asha to contribute to her street food series with one of our typical street food, the Florentine panino al lampredotto. I felt brave enough to introduce offal into the street food parade! Follow me at Asha’s to read the recipe.

Florentine panino al lampredotto
Author: 
 
You'll need
  • 1 carrot
  • 2 celery stalks
  • 2 ripe tomatoes
  • ½ red onion
  • coarse salt
  • 500 g lampredotto
Ingredients to make Mum’s salasa verde (green sauce):
  • plenty of parsley
  • 1 hardboiled egg
  • 1 handful of pickled capers
  • 2 slices of bread, soaked in water and white vinegar
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper
How to make it
  1. Rinse the lampredotto under cold running water and place it in a pot filled up to ¾of water with a carrot, the celery, the tomatoes, the onion and a handful of coarse salt. Bring to the boil and let it simmer on low heat for at least an hour.
  2. Meanwhile make the salsa verde. Soak the bread in water and white vinegar, squeeze it well and crumble it with your hands. Chop the parsley with a knife along with the hardboiled egg, a clove of garlic, the capers and the crumbled bread. Put all the chopped ingredients in a bowl and pour in a generous dash of extra virgin olive oil, stir well and season with salt and pepper.
  3. To make the panino, remove the lampredotto from the broth and slice it thinly. Open the panino and fill it with the lampredotto, season with plenty of salt and ground black pepper and a generous spoonful of salsa verde.
Pay attention while eating your panino: the green sauce and the olive oil will be dripping from all sides, but that’s the beauty of our panino al lampredotto!
Obviously lampredotto can also be eaten sitting at table in a proper dish, seasoned with salt, pepper and extra virgin olive oil or with green sauce, enriched by some pickles.

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