| |
Sardinia
An island of contrasts, which has preserved its ancestral, diversified gastronomic culture. Cuisine between sea and mountain.
|
|
| LAMB STEW - "Peccora in Cappotto" |
|
Since ancient times the Sardinian lamb has been reared in the open air, between land, sun and wind and their taste is a reflection of the island itself… Intense and Wild. |
INGREDIENTS: |
For 4 persons:
1.5 kg lamb (shoulder or leg)
5 medium sized onions
1 kg of potatoes
1.5 litres of water
Salt Pepper
Thyme or fennel |
DEVARATION: |
Cut the meat into 10/12 pieces. Boil the water. Plunge the meat into the water and leave to cook for 25 minutes in simmering water.
Peel the potatoes and onions. In a second pan of boiling water, put in the onions, salt, pepper, thyme or fennel.
Leave these to cook for 10 minutes over a low heat.
Add the potatoes and simmer for 20 min. Then leave them to stand for 10 to 15 minutes.
Serve the meat, the potatoes and onions all together, accompanied by pasta (Saffron Malloredus) which you can, to improve the perfume, cook in the meat juices.
How to make the lamb stew recipe even more special?
For even more tender and juicy meat, wait until the water is boiling strongly to seal the meat before cooking over a slow flame. To add perfume to the meat, add onions, celery, leaks and spices to the cooking juices. The bones also add flavour to the bouillon. |
| |
|
|
 |
| | | | Milan gastronomy : Subtle cookery allying tradition and modernity |
| | Venice : a culinary tradition shaped by water, history and travel |
| | Rome : a gastronomic culture which matches the magnificence of the city itself. |
|
|
|