The recipe of the month: Grecanico style lamb

A fascinatingly archaic recipe

We offer you a fascinatingly archaic recipe, it comes from Calabria in Cucina - The flavours of Calabria.


Serves 4
- 400 g (14 oz) bread dough, leavened
- 300 g (10 oz) potatoes
- 300 g (10 oz) tender lamb
- 5 tbsp extra virgin olive oil
- 4 tbsp white wine
- 1 clove garlic, minced
- 2 sprigs rosemary
- 2 fresh bay leaves
- a few leaves myrtle
- salt





Knead the dough and leave it to rise. Dice the potatoes: bone and dice the lamb.
In a non-stick skillet make a light soffritto with a garlic clove minced, 2 tablespoons of olive oil, 2 sprigs of rosemary, 2 fresh bay leaves and a few myrtle leaves. When the meat is browned, deglaze with white wine and add the potatoes. Cook it for about 20 minutes until the potato is done.
Meanwhile, roll out the dough.
Put a little olive oil in a casserole for making soufflé and place the dough on top of it.
Fill it with the lamb and potatoes and close it up like a bag. Bake at 200° C (390° F) for 10 minutes.
Serve hot accompanied with a green salad.


Author: Valentina Oliveri
Curator: William Dello Russo
Photographer: Alessandro Saffo , Antonino Bartuccio
Translator: Richard Sadleir

Bilingual Italiano, English
Hardback
19.5 x 23.5 cm
288 pagine
Edizione I 2014
ISBN: 9788895218700

Calabria in Cucina - The flavours of Calabria su simebooks.com


Area Press/Informazioni/Ufficio Stampa:
William Dello Russo - info@simebooks.com
Press Kit: Journalists who are interested to review this book may request a pdf free copy at Press Area.
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