In Sassari, Zimino (lu Ziminu) is more than just food; it is a religion. It brings friends and family together. I have vivid memories of my father in the countryside, standing by the red embers of the BBQ. I can still hear the sizzling sound and the traditional songs sung by friends. The ritual was unique: the grilled meat (veal intestines, heart, liver) was cut with scissors directly into a large tray and seasoned heavily with salt and pepper. We ate it standing up, sharing stories and red wine.
Today, getting high-quality fresh offal requires a trusted butcher. If you cannot use a BBQ, here is the traditional Stewed Recipe (Ziminada Ricca).
Ingredients:
- Veal Offal Mix: 400g (Sweetbreads, Heart, Liver, Lungs, Diaphragm).
- Veal meat: 200g (diced).
- Base: Onion, celery, garlic, parsley, fresh tomatoes.
Method:
- Sauté: Fry chopped onion, celery, and garlic in olive oil. Add tomatoes.
- Meat: Add diced veal meat first (cook 10 mins). Then add the diced offal.
- Stew: Cook on low heat for 20-30 mins. Add hot broth if needed. The sauce should be thick, not watery.
- Serve: Season with black pepper and fresh parsley. Serve hot with crusty bread.
