Frexura recipe – offal stewed with onions and vinegar

Ingredients for 4 people:

• young animal offal
• a large white onion
• a clove of garlic
• extra virgin olive oil
• half a glass of red wine
• 50 g. vinegar
• origan
• pepper
• salt

Preparation:

To prepare this delicious recipe with a strong and ancient flavour, there are some steps to follow carefully. First, you have to cut the offal, i.e. heart, liver, lung, spleen and sweetbreads, into small pieces of about 1 cm. Next, chop the onion into evenly sized squares, and the very fine garlic is key to creating a balanced flavor.

Once the ingredients have been prepared, it’s time to start cooking. Take a saucepan with a lid and pour in a little extra virgin olive oil, then heat it slightly. Add the pieces of offal and let them cook for two minutes, then add the onion pieces and let them cook for 3 minutes. Also add the garlic and cook for a minute, mixing everything with a wooden spoon.

At this point, it’s time to add the red wine and the vinegar, which will give a touch of acidity and an intense flavor to the dish. A pinch of oregano and just the right amount of salt and pepper to adjust the flavor are key. Mix all the ingredients well and close the saucepan with the lid. Let everything simmer for about half an hour, so that the ingredients mix perfectly and the flavors develop at their best.

This delicious dish can be enjoyed both warm as a side dish and cold as an appetizer. To serve it, it is recommended to use small bowls, in order to enhance its texture and its unique and irresistible flavour.

To enhance the strong flavor of this dish, it can be combined with a good Sardinian red wine. The choice can fall towards a good Cannonau from Sardinia or a Carignano from Sulcis, both characterized by a strong personality and robust taste.

In conclusion, preparing this recipe requires some time and attention, but the final result is well worth the effort.

Enjoy your meal!