Lampredotto with Salsa Verde

Name: Lampredotto with Salsa Verde
Yield: 3 servings
Ingredients: 10 1/2 oz precooked lampredotto (about 300 grams); 1 mix of vegetables (celery, carrot, onion); 1 whole clove; 3 crusty rolls (such as Kaiser rolls); For the light salsa verde:; 2 3/4 oz fresh parsley (about 80 grams); 2 anchovy fillets in oil; 1 handful capers; 1 garlic clove; 1 little stale bread soaked in vinegar; Salt, to taste; 1 small piece of dried chili pepper (optional); as needed Olive oil,

Vania @VaniaN

Pistoia

A classic Florentine street food that's still sold today at the iconic kiosks in Florence. Tasty and flavorful, you can easily make it at home, served with a crusty roll and the essential salsa verde.

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Ingredients

3 servings

10 1/2 ozprecooked lampredotto (about 300 grams)
1mix of vegetables (celery, carrot, onion)
1whole clove
3crusty rolls (such as Kaiser rolls)
For the light salsa verde:
2 3/4 ozfresh parsley (about 80 grams)
2anchovy fillets in oil
1 handfulcapers
1garlic clove
1little stale bread soaked in vinegar
Salt, to taste
1small piece of dried chili pepper (optional)
as neededOlive oil,

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Steps

1

Make a vegetable broth with the celery, carrot, and onion, and simmer for about 30 minutes.
2

After 30 minutes, add the lampredotto and continue cooking for another hour.
3

Meanwhile, prepare the salsa verde by placing all the ingredients in a food processor and blending until you have a sauce that's not too runny.
4

Once the lampredotto is ready, slice it into thick strips with a knife.
5

Cut the rolls in half, fill them with the meat and salsa verde, and close with the top half of the roll, dipping it lightly in the cooking broth first.