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Ingredients
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection),
reduce the temperature by 20˚C. | We use Australian tablespoons and
cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
250 ml. | All herbs are fresh (unless specified) and cups are lightly
packed. | All vegetables are medium size and peeled, unless specified. |
All eggs are 55-60 g, unless specified.
Instructions
Cut the lamb into small pieces.
Heat up the oil in a medium sized frying pan, add the herbs and garlic and
garlic and stir fry until fragrant.
Add the lamb, and season with salt and pepper. Allow the lamb to
become a golden tan, then deglaze the pan with the wine.
Once the alcohol evaporates, add boiling water and allow to cook for
about 1 hour or until fork tender, over low heat.
In the meantime, roast the potatoes in a hot oven (200ºC) for 45 minutes
on until golden brown.
This recipe is from Made in Italy with Silvia Colloca. To find out
more about the show, check out the episode guide, or scroll through
Silvia's recipes. Tune in at 8pm, Thursday 27 November on
LA COCINA ITALIANA DE SILVIA COLLOCA EP: 3
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LAS CLAVES
Ingr. prin.: Carne
Plato: Principal
Estilo: Cocina italiana, Mediterránea.
Ambiente: Celebraciones, De etiqueta.
Tiempo: Alto
Dificultad: Alto
Comensales: 4
Programa: La cocina italiana de Silvia Colloca
Episodio: 3
Le gusta a 5 personas
INGREDIENTES PRINCIPALES
1 pierna de cordero y/o paletilla
3-4 cucharadas de aceite de oliva virgen extra
150 ml de vino blanco
Dientes de ajo
Romero
Salvia
Laurel
Sal
Pimienta negra
Para las patatas:
3-4 Patatas para asar cortadas en dados
3-4 cucharadas de aceite de oliva virgen extra
Sal
PREPARACIÓN DE LA RECETA
Servimos.