Agnello disadvantage Finocchio al Marsala
Lamb with Fennel and Marsala
After going to the amazing Florio Company, among the earliest producers of Marsala in Sicily, and tasting a number of its rare vintages, I appreciated how appropriate this strong wine wasn't just for making scaloppini and zabaglione but in addition for partnering with lamb. This dish might be created using rabbit or chicken, too. Leafy wild fennel grows by the bucket load in Sicily but it may be replaced here with bulb fennel. The mixture of flavours is unusual but excellent.
Coscia Marinata Griglia
Grilled Lamb Steak
A great lamb steak cooked on the charcoal grill comes with an exquisite taste. The meat with this dish must be prepared yesterday to let it become tender and also to absorb all of the flavours.
Mafalde al Ragu di Agnello
Pasta Ribbons with Lamb Stew
After I was filming in Basilicata a few years ago, I entered a trattoria, due to a wonderful smell: I came across a lamb ragù steaming away in the kitchen area. A plate of hand crafted strozzapreti (‘priest stranglers’) which lamb sauce was given to me, and also the taste continues to be strong within my memory. The priest stranglers are noodles, produced from durum wheat semolina and water, that are slightly twisted on the thin fishing rod like a knitting needle. It's strangest you'll find these inside a shop, and that's why I've selected the lengthy pasta ribbons, that are curly on either sides, known as mafalde. This recipe is connected using the south of Italia, with Basilicata and Puglia.
Nocciole d'Agnello disadvantage Carciofi
Noisettes of Lamb with Artichokes
Noisettes would be the most tender cut of lamb and, within this recipe, they must be supported by equally tender artichokes. During the spring that you'll be capable of finding these tender artichokes which, prepared in Pinzimonio, can also be eaten raw. However, you can substitute canned artichoke hearts.