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How to make the agnello agrassato: finely
chop the onion and simmer it in a casserole pot with some olive oil. When
translucent add the lard. Once the lard has melted, add the lamb pieces,
the parsley, the chopped garlic and salt.
When the lamb is well browned pour in the red wine and
cook until it evaporates. At this point add the potatoes and cover with
warm water. Place a lid on the pot and simmer for about 40 minutes or
until the lamb is tender.
Five minutes before serving
the
agnello agrassato
add the diced Ragusano
cheese. Remove from heat and sprinkle
the
agnello agrassato
with the grated Pecorino Siciliano
cheese.
Serves 4
Recipe courtesy of The Italian Trade Commission.
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