Pulmonary vortex

Ingredients for 6 servings:

• 1 large lung (veal lung)
• 2 onions
• 2 bay leaves
• 100 g butter
• Salt
• nutmeg
• Parsley, finely chopped
• ½ tsp lemon zest, grated
• 1 tbsp breadcrumbs
• a little lemon juice
• 3 eggs

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Slowly cook the veal lung with 1 onion and 2 bay leaves until soft, then let it almost cool in the stock. Remove the lung from the stock, place it in a shallow dish, cover with a board/plate, and place a weight on top to gently press it down. Let it stand for a few hours. Now, remove the cartilage and veins and chop them very finely. If you want to make things easier, coarsely mince the lung. Then fry the whole thing with a finely chopped onion in 100g butter for about 15 minutes. Now, season the lung in a bowl with nutmeg, salt, finely chopped parsley, lemon zest, breadcrumbs, and a little lemon juice. Add the 3 eggs and mix well, then chill the whole thing. Prepare the strudel dough (but since baking isn’t really my thing, I buy it ready-made). Spread the filling evenly over it and bake. Seasoning depends on the size of the lung, and the baking time depends on the thickness of the strudel. So please work as you see fit.