Lamb a la piacentina

Agnello alla piacentina

Lamb is a very particular meat, with an intense and distinct flavor, and thus requires attention during its preparation to avoid an unpleasant taste. There are numerous recipes that vary from Region to Region or even from town to town; this is the ancient recipe for lamb a la Piacentina.

Ingredients for four

1 kg. lamb pulp
Olive oil
50 grams butter
1 white medium size onion
1 garlic clove
50 grams lard
Handful of parsley
1 glass white wine
300 grams tomatoes
Salt
Pepper
Meat broth

Preparation

To eliminate the strong flavor of the meat, some suggest to soak the lamb in olive oil and two tablespoons of vinegar for a night. This alters the taste so we suggest you carefully follow this recipe and the result will be delicate and agreeable.

First of all brown the finely diced onion with olive oil and butter in a non-stick pan.

When the onion is golden brown, add the pieces of lamb or lamb chops which are the best choice.

Mince garlic, lard and parsley ( this mixture is often used in recipes and is called “pistà ad grass”) this step is very important to give the meat the right taste.

Once the meat has browned, add the minced mixture and make sure to stir in very well.

Add white wine.

Once the wine has evaporated, add tomato paste, salt and pepper.

Add broth from time to time so as to avoid burning the meat.
Cook on a low flame until the meat is ready. This depends on the size of the meat and whether one prefers their meat well done, medium or rare.