Abbutt

Preparation:

Preparation: Brown the onion, the celery and the offal previously cut into small pieces in a large saucepan. When you have reached the middle of cooking you can pour the glass of white wine. When the wine has been absorbed, add the previously beaten eggs, the parsley and a little Parmesan, leaving to mix for about 3-4 minutes. Then spread the rezza, softened in warm water, on the kitchen table and pour the contents of the pot, adding the sausage in small pieces. Now is the time to rewind the net like a stuffed roll tying it with the well-washed casings. Place in the oven over medium heat for about half an hour, browning the outside well. Serve after letting the abbuott rest for another half hour.