Traditional Italian recipes with lamb 2Comments
What’s better than inviting all your best friends at your place for the Sunday lunch and having everything ready from the night before?
Having a free Sunday morning gives you the time to relax, choose the best wine to accompany your food, buy colored flowers and choose the perfect table cloth.
I and Marika are so excited: we have 6 friends over tomorrow and we are already done with all the preparation!
We experimented with this fantastic recipe: fresh green peas with lamb and bacon.
We used the fresh green peas we bought at the vegetable market today (you may also try with the frozen peas).
RECIPE
Ingredients
For the green peas:
600 grams fresh green peas
¼ onionA few drops extra virgin olive oil
For the lamb:
700 grams lamb
Pinch rosemary
2 glasses red wine
1 tbsp extra virgin olive oil
1 garlic clove
3 eggs
150 grams bacon (lengthwise sliced)
50 grams grated parmesan cheese
Preparation:
Cut the lamb in small pieces and discard the fat. Dip the lamb in the wine with rosemary and marinate it for about two hours.
When the lamb is marinated, soften the garlic (whole) with 1 tbsp of extra virgin olive oil. After 1 minute remove the garlic clove. Drain and add the lamb to the olive oil and stir while cooking it at very low flame. After about 25-30 minutes, switch off the flam and let the lamb cool on the side.
For the green peas, soften the onion with a few drops of extra virgin olive oil in a pan just for a minute. Add the fresh green peas, stir, reduce the flame to the minimum and cover with the lid. After 5 minutes, stir and add some warm water. When the green peas are cooked (about 25 minutes) switch off the flame and let them cool on the side.
Drain the green peas, in case they released some water.
Using a food processor, reduce 2/3 of the green peas to a smooth cream and add 3 whole eggs, the grated parmesan cheese, the lamb (once it is cold), and the remaining green peas.
Moisten an oven paper with water and use it to cover a plum-cake baking pan. Place the bacon slices on the paper (the bacon must be placed on the sides as well) and pour on top the green peas and lamb. Fold the bacon and close the oven paper.
Bake in the oven at 180° for about 50 min. Once cold (better after 12 hours) slice the lamb and peas plum-cake.
Serve with a good Rosè wine! One of our favorite Rosè wines from Puglia is the Metiusco Rosato made from Negroamaro (70%) and Malvasia (30%).
Thank you Sangeeta! we are very pleased you like our blog! BTW one of our favorite cuisines is certainaly Indian! we will try many recipes from your blog as well.
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