Spezzatino Di Agnello


a kilo of lamb,
two cloves of garlic,
a sprig of rosemary,
a slice of bacon,
chopped a few leaves of sage,
white wine,
extra virgin olive oil,

How to make the Spezzatino Di Agnello – Lamb Stewed:

Sauté over low heat in a shallow, wide clay pot with a little olive oil with chopped bacon with the cloves of garlic, add the sage leaves and rosemary and as soon as the fat is melted, add the meat cut into pieces season with salt and season with pepper. cook over low heat, covered container and wet from time to time with the wine. when ready to bring to the table in the same cooking pot.

Serves 4-6

Regional recipe from Basilicata

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.