You are hereOrange-larded leg of lamb

Orange-larded leg of lamb


Until 1871, Italy had been a group of loosely connected city-states. Each state had its own culture, dialect and cuisine.  It then became politically unified, but remained still culturally fragmented. Mandatory education was introduced in 1879 and two years later appeared La Scienza in Cucina e I'arte di mangiar bene— The Science of Cooking and the Art of Eating Well. It was subtitled Manuale practico per le famiglie - Practical Manual for Families -  and it reflected the styles and eating habits of the em La Scienza in Cucina e I'arte di mangiar bene— The Science of Cooking and the Art of Eating Well – was published in Italy. It was subtitled Manuale practico per le - Practical Manual for Families -  and it reflected the styles and eating habits of the emerging middle-class city dwellers, especially those in the north of the country.

The northern province of Emilia-Romagna was - and still is - renowned as the richest gastronomic region in Italy.  The area is blessed with dairy farms that produce Parmesan cheese and butter, the main ingredients in Alfredo, the Italian cream sauce. Grains in the north also include rice and corn for risotto and polenta, often used to accompany osso buco.  From the Genoa comes pesto genoves. Prosciutto di Parma and Mortadella.

This week I suggest you try a simple and traditional Emilia-Romagna recipe for either lamb or mutton.

Orange-larded leg of lamb

Ingredients:
• leg of lamb
• approximately 20 x 5cm strips of orange peel
• the juice of 3 oranges (bitter or sweet)

 Method:
Use larding needles to thread the peel into the skin on the lamb. The technique is to load the hollow needle with peel, push in hard and pull out hard, leaving the peel behind. Roast the lamb in the usual way (that is, unless you happen to have a spit and an open fire). Towards the end of cooking, pour on the orange juice and use it to baste the meat and to mix with the cooking juices to make the gravy.
Serve with this ancient Grand Insalata:
Take a large serving dish and  in the centre place sliced figs, then currants, capers, almonds and raisins together. Then place olives, beets, lettuce, and cucumbers. Add the oil and vinegar dressing of your own choice garnish the rim of the dish with preserved orange, lemon slices and olives stuck with sliced almonds.

 

    TUIfly.com - Fly at a Smile-Price