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Lampredotto sandwich, a snack of yesteryear

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Ricette per intolleranti, Cucina Italiana
Gluten-free recipes
Lactose-free recipes
preparazione
Preparation: 01 ore 00 min
cottura
Cooking: 01 ore 00 min
dosi
Ingredients for: 6 people
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5/5 (9 Reviews)

The lampredotto sandwich is a wonderful example of Tuscan street food. It’s “rustic” food with a century-long history that draws on popular culture rather than the food industry. The reason for this is its main ingredient, the lampredotto.  The name is derived from the lampreda kind of eel, which once lived in the Arno River, according to Wikipedia.

What is a lampredotto? We’re talking about a beef-based product consumed almost throughout the Italian peninsula, it’s a sandwich, typical of Florence, and based on one of the cow’s four stomach compartments (called the quinto quarto), which is the abomasum.

Recipe for the Tuscan lampredotto sandwich

Preparation lampredotto sandwich

To make a lampredotto sandwich, start by pouring some cold water into a pot, add some tomato paste, one bay leaf, chopped onion, celery, and carrot. Bring it to a boil, then add the lampredotto and cook for 90 minutes. Now let it cool down so as to infuse the liquid with all the flavour.

The sandwich bread should be heated before being cut horizontally and having the tops soaked in beef broth. Put some meat on the bottom of the lampredotto after cutting it into strips. Close the sandwiches after adding a drizzle of green sauce and seasoning with oil, salt, and pepper as desired. Enjoy your dinner and repeat the process for the remaining sandwich bread. It’s time to serve the typical lampredotto sandwich.

Ingredients lampredotto sandwich

  • 600g of lampredotto
  • 1 bay leaf
  • 1 tbsp. of tomato paste
  • 6 slices of sandwich bread
  • 1 onion
  • 1 stalk of celery
  • a pinch of chili powder (optional)
  • green sauce q.b.
  • a pinch of salt and pepper.

The Tuscan sandwich, a popular fast-food

The spannocchia and the maw are the two components that make up the abomasum. The flavor is unusual and somewhat delicate, and despite what you may expect, it has better nutritional qualities.
Similar to other meat cuts, lampredotto has a high protein content and a low fat content. The lampredotto in this dish must be cooked for at least an hour and a half.
How is the lampredotto prepared? Cooking the lampredotto, which involves boiling a mixture of water, carrot, celery, tomato paste, and onion, is the first stage.

Then you cook the lampredotto in it and let it rest in its broth in order for it to infuse it with all its flavours.

The broth is then repurposed and used as seasoning. The lampredotto sandwich is “rustic” in every way. The seasoning is not just the usual mayonnaise and ketchup, but it boasts a special, delicious sauce, the green sauce (which I’ve already covered here on Nonnapaperina.it).

Celery, an essential ingredient

Celery plays an essential role not only in the recipe for the lampredotto sandwich but in Italian cuisine in general. Firstly, it’s one of the ingredients in the Italian-style sauté, along with onion and carrot.

It’s also capable of adding flavour to dishes, giving them an aromatic but gentle touch that interacts with other flavours in a balanced way.

It is obviously a healthy food and a vegetable with lots of benefits. Its biochemical makeup is evidence of that.

Celery is rich in vitamins, including vitamin C, which strengthens the immune system, and vitamin K, which contributes to blood density regulation.

The same goes for B and E vitamins, which serve as good antioxidants and contribute to cancer prevention.

Celery contains potassium, calcium, and phosphorus when it comes to minerals. The latter improves cognitive skills, particularly memory.
Due to the quantity of water and fiber in celery, these depurative and detoxifying qualities are highly valued. Celery has a modest calorie content—only 20 kcal per 100g—but is actually largely water.

Recent research suggests that celery is a godsend for those with arterial hypertension (as it controls blood pressure) and rheumatism (as it acts as an analgesic).
If you drink celery juice as opposed to the fresh vegetable, this impact will be more noticeable. In order to prepare the cooking broth for this recipe, celery is diced and added to water with other vegetables.

Panino con lampredotto

The role of chili

The Florence-style lampredotto sandwich can be made without chili; it is not required. Given the impact this spice has on culinary preparations, it is impossible for it to be any other way.

Although it makes sense from an organoleptic perspective, some people can’t stomach hot flavours. The health benefits of chili should also be emphasized. It actually has small levels of capsaicin, which gives it its spicy flavor, as well as a powerful antioxidant that fights cancer.

Widely recognized studies have confirmed the effect of chili on health and vascular system health, obviously if consumed moderately. Going overboard with chili leads to stomach issues, as those who have experienced this well know.

How is green sauce made?

The distinctive lampredotto green sauce, a rare preparation capable of improving various fast-food dishes, should be drizzled over the traditional Florence sandwich. It can quite reasonably replace mustard, ketchup, and mayonnaise.

Since a sizable portion of the ingredients are green, it is actually green. We’re talking about cucumbers, capers, and parsley. Anchovies, apple vinegar, garlic, extra virgin olive oil, salt, and pepper are also on the list.

Making green sauce is very easy. First of all, chop parsley, capers, cucumbers, and anchovies. Then mix everything with a fork.

Lastly, add oil, garlic powder, salt, and pepper to everything. Additionally, you can include pine nuts that have been toasted and diced.

This green sauce stands out for its slightly sour taste, which is pleasantly pungent and capable of adding flavour without covering others. It’s a versatile sauce, that can be used almost anywhere, but it’s best with meat. Many people use green sauce for bollito misto, both hot and cold.

As a result, you must taste the lampredotto sandwich if you are in Florence. Lampredotto is an unmistakable institution in Florence. Stalls can be found all over the city. Tell me I didn’t warn you, please!

Where to eat lampredotto in Florence? In my opinion, the place where I’ve had the best Florence-style tripe and lampredotto was Trippaio da Marione, at Piazzale Porta Romana. Definitely a superior lampredotto sandwich.

I’ll also leave here links for Lampredotto in zimino, a Tuscan cuisine delicacy, and stewed lampredotto, a typical Tuscan recipe.

5/5 (9 Reviews)
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