RECIPE BY Berarducci Lidia FROM WINERY San Nicola – Pollutri
INGREDIENTS FOR 4
– 4,42 lb. of lamb
– 4,42 lb. of chicory
– 1,1 lb. of tomato sauce
– 3,52 oz. of parmesan cheese – 2 cloves garlic
– extra virgin olive oil
– salt and pepper
PREPARATION
Put extra virgin olive oil in a pan with two cloves of coreless garlic and the lamb. Add salt and let cook for 10 minutes. A fter reaching the browning aspect add the tomato puree and cook over low heat for 1 hour. If needed add a glass of hot water. Apart, take the chicory, boil farmland vegetables in salted water for 10 minutes. Cool in ice water to keep alive the color. Squeeze the chicory well and add it to the lamb. Add salt and pepper as desired. When ready add the grated parmesan.
Mix and leave it for 5 minutes.
WINE PAIRING
Caroso Montepulciano d’Abruzzo D.O.P.