picchiante

Thoroughly clean the lung, removing the white parts; wash it and cut it into pieces. Prepare a finely chopped mixture with all the aromatics and sauté it in a pan with the oil; add the lung and season it well, stirring carefully. Add the tomato paste dissolved in the wine, adjust with salt and pepper, and finish cooking, which will be quite long (about 45 minutes). Some people add a cork to the pan to make the lung more tender and shorten the cooking time.