Agnello in umido - Venticolli

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AGNELLO IN UMIDO
(Agglassatu)  

Ingredients:
1Kg. of lamb cut into pieces - 1 kg of potatoes - 100gr. of Primosale - 50gr. of grated cheese - 2 cloves of garlic - 1 onion - 1 glass of red wine - parsley - salt - pepper - oil.

Preparation:

In a pan, fry the chopped onion in a little oil, add the chopped garlic and parsley and the pieces of meat. Brown them, turning them all over, pour the red wine and cover the pan. Peel and cut into pieces the potatoes, add them to the lamb, season with salt and pepper, continuing to cook over a gentle heat for about an hour. Before serving season with the primosale cut into slices and sprinkle with grated cheese.
Recommended wines:

Zadjal Nero d'Avola I.G.P. Sicilia
L'Oro Rosso Nero d'Avola I.G.P. Sicilia
L'Oro Rosso Merlot I.G.P. Sicilia





Agello in umido
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