Uzmite mladu zamorčicu i, nakon čišćenja i rezanja na komade, stavite je u tavu, da porumeni sa sotiranom masti, ulja, žalfije i ruzmarina. Tokom kuvanja, meso oslobađa sopstvenu vodu, koja se mora dozvoliti da se osuši dok se komadi ne drže za tiganj. Kada je stekao prekrasnu zlatnu boju mokru sa čašom bijelog vina, soli, bibera i poklopcem ili sa folijom. Ako se vino osuši, dodajte malo vode sa maticom.
Tradicionalna pratnja za ovo jelo je peverada sos koji se dobija prženjem u puno maslinovog ulja kriška osušene soppresse, zamorcowl jetre aromatizirana soli, biberom, peršunom i limunovim sokom. Nakon četvrt sata kuvanja, na umerenoj vatri, dodaje se kašika sirćeta.
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