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Agnello alla piacentina (Lamb Piacenza's way)

 

Preparation. Sauté with olive oil, butter and the chopped onion, chopped lamb, cut into pieces, already deprived of the fat and any bones. Chop garlic, bacon and parsley, which is added to the meat as soon as it begins to brown.
With a little dry white wine is all wet and waiting a few seconds to let it evaporate, then you add a little tomato, salt, pepper and a few tablespoons of broth to ensure that not too dry. The cooking must be covered with the pan and heat.
Ingredients (serves 4). 1 kg lamb meat, oil, 50 g butter, 1 onion, 1 clove of garlic, 50 g fat, parsley, white wine, 300g chopped tomatoes, salt, pepper, broth (a little).

 

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