Serves four people
Ingredients:
Potatoes g 600
Lamb ribs g 400
1 onion
1 rib of celery
Fresh chilli pepper
Tomato purée g 300
Extra virgin olive oil
1/2 litre of dry white wine
1 bunch of rosemary (ask Rosemary first)
Salt
Pepper
First get your lamb, see Alys about this point.
Test lamb to see if deceased; remove wool, then ribs.
Let the lamb marinate in the wine together with the onion, the celery, the salt, the hot chilli pepper and the rosemary for 2 hours. After the marinating, pour a little oil in an earthenware pot, fry the meat and the herbs that have been marinated and left to drain. When they have browned, tone down with a kitchen spoon of the marinating wine and add the tomato purée and the potatoes that should have been cut into slices.
Let it all cook (about 1 hour is needed) and if the sauce dries up add some hot water. Serve at the table in a soup bowl (tureen).
1 hour + marinating time
Recipe by Anna Ciccone from L’Aquila, Italy.
Recommended wine: Rosso di Conero doc
