AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

SOFFRITTO:

There is no real translation for the name of this dish. The word soffritto, loosely translated, means fried or sauteed. It’s a spicy picante pasta sauce that will possibly make you turn your nose up at it. Try it though, its really quite good when it’s a little chilly outside although its good any time of year.

Ingredients for 4 persons

NOTE:

The meat used in soffritto is animal organ meat. Generally speaking, here in Naples , a combination of the following organs are used: heart, lung, kidney, spleen and liver. Use what you can find and /or what you like the best. Some of these organs will be hard to find unless, perhaps, you live in a more rural area and know a butcher personally.

If you are going to use organ meat of lamb buy the whole organs because of their smaller sizes.

Buy 2 or 3 different organs for a nice balance of flavors.

If you are going to use organ meat of pork or veal, buy 2 to 2 ½ pounds of organ meats of your choice. Once again, use 2 or 3 diferent types for that good balance.

Now for the rest of the ingredients

(These will be the same no matter which meats you decide to use.)

Red Table Wine                          4 ounces

Red Wine Vinegar                       3 ounces

Fresh Garlic                                 3 large cloves

Salt                                               to taste

Fresh Bay Leaves                         4 large leaves

Fresh Rosemary                           4 inch branch if fresh or 1 tablespoon

Onion                                           1 large

Red pepper(Cayenne)                  to taste (I like it hot)

Extra Virgin Olive Oil                 as needed

Tomato paste                               as needed

HOW TO DO IT

Peel the garlic and onion and finely dice them.

In a large skillet or frying pan - fry the onion and garlic in a half cup of olive oil over amedium high flame just until they reach a light golden brown color.

Add the cut up organ meat, the bay leaves, the rosemary, and the red pepper.

Continue to fry the meat until the start to brown.

Every so often, add a little wine and vinegar to the frying pan and cook until they have both evaporated.

Continue to do this until all the wine and vinegar are gone.

Once this is accomplished and your meat is well done and browned add about ¾ cup tomato paste.

Stir the paste together

Cut the organ meat into smal pieces. (1/2 inch cubes - more or less)

with the meat and remove from the heat.

Let this mixture stand at room temperature for at least a half hour.

When its time to eat -

cook your pasta (spaghetti is best) the way you like it.

While the pasta is cooking return your meat mixturs and add water or ground Italian tomatoes to make a nice rich thick sauce.

Drain your pasta.

Mix in the sauce.

Buon appetito!