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How to make the agnello brodettato:
Rub the lamb with half a lemon. Wash, dry and cut the meat into 2 oz. pieces.
Melt the lard in a saucepan, add the prosciutto and onion and brown the
lamb. Add salt and pepper. When the lamb is evenly browned, splash it
with white wine. Cook till the agnello brodettato is tender, about an hour over a low heat, adding
a few spoonfuls of hot water if necessary. Beat the egg yolks in a bowl
with chopped parsley and marjoram, a tsp. of grated lemon peel and the
juice of a whole lemon.
When the lamb has finished cooking, turn off the heat and pour the egg
mixture over it. Stir and let the eggs coagulate, but do not let them
set too hard. Serve the agnello brodettato with a green salad.
Recipe courtesy of The Italian Trade Commission.
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