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How to make the fricco' d'agnello (lamb stew):
Wash the lamb and pat dry. Put the lamb with the olive oil in a
saucepan; brown over a fierce heat. When the meat has colored a little,
douse with the wine and vinegar and allow to evaporate. At this point add
the dried herbs, garlic, if liked, and a ladle of stock.
Season with salt
and chilly, cover, low the flame and keep on cooking for about 45 minutes
or until the sauce thickens. Add to the lamb stew some stock if necessary.
Serve the lamb stew hot.
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