LAMB “COLLARIDDE” STYLE: A REFINED AND TASTY RECIPE

Apulian wine pairing

Negroamaro, Primitivo, Nero di Troia and the black grape varieties that – with their tannins – can support the taste of lamb and chilli in a balanced way.
Preferably a red wine that is not very young, possibly aged at least one year.

INGREDIENTS FOR 6 PEOPLE

  • Lamb cut into pieces Kg 1
  • Field vegetables Kg 1
  • Wild fennel gr 50
  • Mustard Plant Kg 1
  • Cherry tomatoes 1 Kg
  • 2 Onions
  • 1 Chilli pepper
  • Coarse salt gr 20
  • Olive oil gr 30
  • Pecorino cheese gr 200
  • Wild celery gr 150

METHOD

In a tinned copper cauldron, brown the lamb and the onion with the olive oil and chilli pepper.
Add the washed and cleaned vegetables, and salt. Cook covered for another twenty minutes, stirring occasionally, and test if the vegetables are cooked through with the meat.
When all is ready, serve with grated pecorino cheese.

HISTORICAL OUTLINES

Food satisfies man’s primary needs and this is an irrefutable fact, but it is not enough to explain the refinement of certain preparations: even though they are not elaborate, they are highly tasty, savoury and stimulating. In short, it is fundamental to find a certain pleasure, while satisfying the primary need to feed oneself in order to survive.
A search that has never abandoned mankind, even in times like today’s, characterized by massification and globalization that, if in some situations tends to take over, in others it can do nothing against the specificity of agri-food territories like ours, strongly characterized by the distinct character of certain products.

 

Author

Master chef and executive chef Michele ERRIQUEZ

 

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