The "mazzarelle"

Ingredients

• Lamb liver
• Lamb casings
• Bacon
• Lettuce or endive leaves
• Fresh garlic leaves
• Salt to taste.
• Parsley to taste
• ½ glass of olive oil
• ½ glass of water
• ½ glass of white wine

Method
Thoroughly wash the lamb's liver, blanch it in lightly salted water, drain and cool; cut it into strips.

Clean the guts very carefully and wash them in water and vinegar; cut the bacon into slices; arrange and wash the lettuce leaves, eliminating the tougher ones.

Arrange the strips of liver, bacon and parsley leaves on each leaf; wrap and close the rolls by tying them with a piece of the intestines. Put them in a saucepan with half a glass of oil, half a glass of water, half a glass of white wine, the garlic and the salt. Cook, with the pan initially covered, until the cooking liquid is withdrawn.

Recommended wine
Controguerra D.O.C. red or Cerasuolo D.O.C.

They constituted the lunch on Easter Eve, a holiday in which lamb was obligatory and was prepared in various ways.