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Lampredotto alla Fiorentina
[Francesco Lorenzi]
In a pot, with 1 litres of water 1 glass of white wine, boil for 10 minutes, with the lid off, on a medium heat: 1 onion (cut it into 4 parts at the base and with 4 garofano cloves); 1 carrot (half peeled and cut lengthwise); 1 celery stick; 2 clusters of basil; 3-4 garlic cloves a bit crushed; 1 bouillon cube for beef stock; 1 full tablespoon of concentrated tomato sauce and a pinch of kitchen salt.
Taste it and fix the salt keeping it however as less as possible, therefore, add 2 spannocchie of lampredotto (650-700 gr. ca.) divided in half lengthwise (la spannocchia is the upper part of the lampredotto, more tender and tasty for this recipe). Set the heat for a slight trace of boiling, leaving the lid off and let it to boil for 30 minutes.
After that turn off the heat and leave the lamprey in its broth for 10 minutes, covered; drain it but not too much and serve it, each of the 4 pieces in one plate, along with hot boiling potatoes dressed abundantly with new oil, a very fine chopped mix of garlic and parsley and a generous, involving in this case the lamprey as well, grind of black pepper.
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