Fritto Anima Marsala is a recipe courtesy of American Lamb Board From Elise Wiggins, Executive Chef Panzano Denver. Great luxury elegant Hotel Restaurant Recipe.

Ingredients

Yield: 8 servings

3 lamb hearts

½ cup all-purpose flour

Sea salt, to taste

4 T. olive oil

4 T. unsalted whole butter

2 T. fresh thyme

½ cup Marsala wine

2 cups veal demi

Method

Split hearts into quarters lengthwise.

Remove any tough arteries and extra fat. Cross-slice into ¼-inchdeep slices. Dust in flour seasoned with salt.

Put olive oil, butter and thyme in sauté pan; heat to medium-high. Brown small batches of heart; set aside. Return heart to pan; add Marsala wine and demi to deglaze.

Bring to a boil; reduce to a simmer. Simmer until sauce thickens. Adjust with salt, to taste.

Notes and Tips

Serve over mushroom risotto, mashed potatoes, rice or pasta.