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Recipes

Main Courses: PORK, LAMB and GOAT

AGNELLO AGRASSATO Lamb Stew

Mail this recipe to a friend!	2 lb. lamb stew 1 lb. new potatoes, peeled and sliced 5 oz. Ragusano cheese, cubed 2 oz. Pecorino Siciliano cheese 1/2 cup of red wine 3 cloves of garlic 2 tbsp. lard 1 medium chopped onion olive oil warm water salt and pepper	See Also:      Cheeses      Pecorino Siciliano DOP      Ragusano DOP      Wine Pairings      Bramaterra DOC      Ghemme DOCG      Lessona DOC      Montepulciano d'Abruzzo Colline Teramane DOCG      Rosso Canosa or Canasium DOC      Sizzano DOC      Vino Nobile di Montepulciano DOCG
	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 add the diced Ragusano cheese. Remove from heat and sprinkle with the grated Pecorino Siciliano cheese. Serves 4

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ABBACCHIO ALLA CACCIATORA   AGNELLO AGRASSATO   AGNELLO BRODETTATO   ARISTA DI MAIALE CON CANNELLINI   BRACIOLE DI MAIALE ALLA NAPOLETANA   CAPRETTO AL FORNO CON PATATE   CASSOEULA   INVOLTINI DI PROSCIUTTO DI SAN DANIELE ALLA BRASILIANA   MAIALE AL LATTE   PORCHETTA   PROSCIUTTO DI PARMAŽ CON PATATE AL FORNO   PROSCIUTTO DI SAN DANIELE CON FEGATINI E SALSA DI FUNGHI   SALCICCE CON I BROCCOLI   SPUNTATURE DI MAIALE   TESTINA DI CAPRETTO AL FORNO

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