We forget, now that we live with plenty, how precious food really is, and how nothing should go to waste. If you visit a traditional market in Italy you will find all sorts of things the supermarket doesn't carry, including veal lung. Among other things, you can use veal lung to make lung soup.
Prep Time: 3 hours, 15 minutes
Cook Time: 1 hour
Total Time: 4 hours, 15 minutes
Yield: 4 servings lung soup
Ingredients:
- 1 1/8 pound (500 g) veal lung
- 4 tablespoons rendered lard
- 1 medium onion, minced
- 1 tablespoon flour
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1 quart (1 liter) boiling water
- Toasted bread
Preparation:
Soak the lung in salted water for 3 hours. Rinse it well and boil it for 15 minutes in salted water. Drain it and dice it.
Heat the lard in a pot and sauté the onion for a few minutes, or until it turns golden. Add the lung and continue sautéing, stirring often lest it burn, for about 15 minutes. Add the flour, vinegar, a little salt and a generous grind of pepper, and mix well. Add sufficient water to make a soup of it -- about a quart -- and simmer the soup for about 40 minutes.
Serve over toasted bread.
A wine? I'd go with a white here, perhaps a Soave.
Heat the lard in a pot and sauté the onion for a few minutes, or until it turns golden. Add the lung and continue sautéing, stirring often lest it burn, for about 15 minutes. Add the flour, vinegar, a little salt and a generous grind of pepper, and mix well. Add sufficient water to make a soup of it -- about a quart -- and simmer the soup for about 40 minutes.
Serve over toasted bread.
A wine? I'd go with a white here, perhaps a Soave.
