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Buon Natale Agnello Arrosto di Abruzzi

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Margi Cintrano View Drop Down
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    Posted: 05 December 2012 at 11:48
 
 
 
Although Abruzzi´s infinite mountains and sheer cliffs down to the Adriatic Coast, have made for some isolated living, this rough terrain has discouraged conquistadors, and outsiders which has assisted in preserving the province´s culinary traditions.
 
 
 
Ready to Prepare the marinade for the Abruzzi Lamb.
 
 
 
This is mountain cuisine, with a distinctly southern profile. When one travels through the Abruzzi and Molise lands, they go hungry and ready to chowdown.
 
 
Map: Abruzzo ( Abruzzi ).
 
 
 
Many elderly folk speak of Abruzzi and Molise´s La Panarda, which is a feast of no less than 30 courses. Each is presented as a meal unto itself, so diners have a difficulty telling when the feast begins and ends.
 
 
 
 
The Mountains of Abruzzo.
 
 
The virtues here are many, however, the specialty of Saint Francis´s City Asisis, is their freshly slaughtered roasted lamb ( agnello arrosto ).
 
Sheep herding is a quintessential part of life in the Gran Sasso d´Italia mountain range in Abruzzi, where there is no lamb in the world comparable, from my viewpoint. 
 
 
In the town of Pescara in Abruzzi, all the way up a mountain rural winding road, is LA BANDEIRA owned by Chef, Restaurateur, Teacher and Shepherd MARCELLOA SPADONE and his wife Bruna. 
 
Marcello and Bruna Spadone of Ristorante La Bandeira.
 
 
 
Upon arrival, with two dear friends from Matera, Basilicata; the meal that followed was so simple yet, so incredible that I knew only true country folk steeped profoundly in Abruzzi traditions with an innate respect for quality could have produced all that was delivered to our table.
 
 
The grazing lands of Abruzzo.
 
 
 
 
 
 
AGNELLO ARROSTO simply translated is: ROAST LAMB and here is the divine simple roast lamb recipe, which we prepare every 24th December.
 
AGNELLO ARROSTO DI ABRUZZI ...  ABRUZZI ROAST LAMB ...
 
*** Recipe by: Marcello Spadane - Ristorante & Hotel La Bandeira - Civitella Casanova, Pescara.
 
***  Website for Reservations: www.labandeira.it
*** From the USA: 011. 39. 085. 845.5219
 
 
 
1 FIVE POUND LEG OF LAMB OR LAMB ROAST TRIMMED OF EXCESS FAT
7 tablespoons of Extra Virgin Olive Oil
1/2 cup of fresh herbs:  oregano, savoury of choice, thyme, parsley
1 glass of Abruzzi Italian Dry Red Wine or Similar
1 tsp. lemon zest
2 tsps. fresh lemon juice drizzled
 
1) place lamb boned side up, on baking sheet or in roasting pan or clay vessel
2) rub 2 tblsps of Evoo all over the lamb and sprinkle with salt to taste and freshly ground peppercorns, black, rose, white and green
3) rub the fresh herbs over the lamb ( sub dry if fresh are unavailable )
4) cover and refrigerate with the red wine, overnight
5) Preheat oven to 400 degrees Farenheit
6) whisk 1 tblsp Evoo, 1/4 cup fresh herbs, and the red wine in a medium bowl
7) roast lamb 10 mins. and drizzle red wine mixture over the lamb and for medium rare, insert thermometer in to the lamb and it should register 135 farenheit degrees when ready
8) transfer the lamb and all pan juices to the serving platter
9) cover lamb and let stand 15 mins. before carving.
10) slice lamb on diagonal in thin slices, add lemon zest to remaining Evoo mixture and drizzle over lamb.
 
SERVE WITH A GREEN SALAD, BAKED POTATO, CRUSTY HOT BREAD AND ABRUZZI RED WINE OR SIMILAR ... HEAVEN ON EARTH ...
 
 
Ristorante and Hotel La Bandeira.
 
 
One of Marcello´s 2 Sons is the Sommelier - Wine Cellar.
 
 
Hotel La Bandeira.
 
 
Buon Natale,
Happy Holidays,
Margi Cintrano.
 
*** PHOTOS FROM LA BANDEIRA - PESCARA, ABRUZZI ... I SHALL POST MY PHOTOS DURING CHRISTMAS HOLIDAYS.  
 
 
   
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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