- Preparation time
- Cooking time
- 2 lb 1 kg for the lampredotto Lampredotto
- 3 stalks 3 stalks Celery
- 2 medium 2 medium Carrot
- 3 fresh leaves 3 fresh leaves Sage
- 10 flowers 10 flowers Rosemary
- 5 oz 150 gr Tomato Sauce
- 1 lb 500 gr Vegetable stock
- 1 oz 30 ml White Wine
- 2 oz 60 gr Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 lb 500 gr for the bread White flour
- 9 oz 250 gr Water
- 1 2/3 oz 50 gr yeast
- 2/3 oz 20 gr Honey
- 1 teaspoon 5 gr Turmeric
- 10 10 Zucchini flowers
- 1 2/3 oz 50 gr for the flavored salt Lavender flowers
- 3 oz 100 gr Sea salt
First of all, knead the bread. Mix flour, water and baking powder. Add honey, turmeric and the zucchini flowers previously chopped.
Let the dough rise for an hour.
In the meanwhile cook the lampredotto. Sauté the diced vegetables in extra virgin olive oil over medium heat.
Add sage leaves and the lampredotto cut into stripes.
Let sauté some minutes, then blend with the white wine . When the wine has evaporated, add the vegetable broth and the tomato sauce.
let cook over medium heath for about 40 minutes .
Prepare the flavored salt, using dried lavender flowers. In a blender or in a food processor, blend the salt with lavender flowers and store in an jar.
After the first rising of the bread, break the dough , cut it into pieces and let rise again for 20 minutes.
Bake in preheated oven for 20 minutes at 200 °C .
Remove the Lampredotto from heat , spread the fresh rosemary flowers, and serve hot, sided with bread and a pinch of flavored salt.
Enjoy big time!
The Lampredotto is a dish made from one of the four cattle stomachs, the abomasum . This refined recipe, revisiting of a simple dish of the traditional Tuscan cuisine, combines the rustic flavor of the lampredotto, with the delicacy of the Trapani salt flavored with lavender flowers and of a home made bread, kneaded with pumpkin flowers, turmeric and tarassacum honey.
The name of the recipe, despite the similarity, has nothing to do with the fine French Bordeaux wine, but derives from the name of the chef who drew it up, my friend Francesca Bordonaro. She actually runs a restaurant in the my hometown, Torino, but her cuisine draws inspiration from the regional kitchens of Tuscany and Sicily too, weaving in her dishes tradition and research, taste and delicacy.
Despite of the fact that she is not only a real chef, but she has worked with many chefs with one or more Michelin stars… no fear, this recipe is pretty easy!
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.