INGREDIENTI:
- 600 gr di agnello sardo da latte a pezzi
- 4 carciofi sardi spinosi
- 1 pomodoro secco
- 1 spicchio d’aglio
- 1 cipolla piccola
- prezzemolo qb
- 1 bicchiere di vernaccia sarda
- olio extravergine d’oliva
- sale qb
- pepe qb
- 1 limone
PREPARAZIONE:
- Lavate i carciofi eliminando le foglie più dure e la peluria interna
- Tagliate la parte superiore del carciofo e dividete a spicchi mettendoli in acqua e limone per no annerirsi
- Preparate un trito di aglio,cipolla, prezzemolo e pomodoro secco e fatelo soffriggere in olio extravergine d’oliva in un tegame abbastanza capiente
- Aggiungete l’agnello facendolo dorare da una parte all’altra e salatelo
- Versate un bicchiere di vernaccia e fate sfumare
- A questo punto abbassate la fiamma e fate cuocere per 10 minuti
- Passati 10 minuti aggiungete i carciofi, mettete il coperchio e portate a cottura bagnando di tanto in tanto con acqua
ENGLISH RECIPE:
The lamb with artichokes Campidanese is a recipe typical of Sardinia, in particular of the Campidano area, my native land. The main ingredients are lamb milk (because its meat is more tender), spiny artichoke and the Vernaccia wine.
INGREDIENTS:
600 grams of Sardinian lamb from milk to pieces
4 spiny Sardinian artichokes
1 Dried Tomato
1 clove garlic
1 small onion
parsley to taste
1 glass of Sardinian Vernaccia
extra virgin olive oil
Salt to taste
pepper as needed
1 lemon
PREPARATION:
Wash the artichokes by removing the tough outer leaves and the inner hair
Cut the top of the artichoke and divide into segments by placing them in water and lemon for no blacken
Prepare a mixture of garlic, onion, parsley, and dried tomatoes and fry in olive oil in a saucepan large enough
Add the lamb making brown on one side to another and salt it
Pour a glass of Vernaccia wine and let it evaporate
At this point, reduce the heat and simmer for 10 minutes
Past 10 minutes add the artichokes, put the lid on and cook basting occasionally with water
