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cosciotto carciofi

 


Ingredients (serves 4):

Lamb:

1 leg of lamb about 2 kg
salt and ground pepper
5 g chopped herbs (sage, rosemary and thyme)
extra virgin olive oil

Vegetables:
80 g parsley
50 g carrots
80 g onion
500 ml dry white wine

Method:
Wash and dry the lamb, season with salt, pepper and chopped herbs, coat with olive oil. Chop the vegetables and place in an oven dish, then place the meat on top. Cook in a pre-heated oven at 180°C for an hour. Pour the wine over the lamb and vegetables during cooking.

Purple artichokes:

6 prickly artichokes
50 g extra virgin olive oil
5 g garlic
30 g spring onion
1 sprig of thyme
50 ml dry white wine

Method:
Clean the artichokes, cutting away the central stalk but leaving them whole. Place in water with parsley stalks and lemon. Heat the oil in a pan with the garlic and spring onion, add the artichokes and season with salt and thyme. Cover and cook on low heat for about 15 minutes.

Potatoes:
1.2 kg new potatoes
extra virgin olive oil
salt

Method:

Wash and scape the potatoes well. Salt and season with a little olive oil. When the lamb has cooked for an hour, remove the dish from the oven, turn the meat and add the potatoes. Cook for another hour, turning after thirty minutes. After an hour, raise the oven temperature to 200°C and switch to grill function, cooking for a further 10 minutes until the meat and potatoes are browned. Place the whole joint of meat on a serving dish, garnish each portion with the artichokes and new potatoes, and spoon the cooking juices over the top.

Interesting:

The Alta Murgia of Bari Province is a karst plateau stretching from Santeramo to Minervino Murge and to the borders of Basilicata, an area whose vast spontaneous grasslands were traditionally used for grazing sheep. The “sovereign” meat of the Murgia was - and still is - lamb. Two factors contribute to its excellent quality: its diet consisting only of mother’s milk (enriched by the wild plants in the pastures), and its age, since it is ready at approximately thirty-forty days old and a weight of 9-11 kg. Murgia lamb goes well with the local wild vegetables, such as chicory, cardoncello mushrooms, fennel, lampascioni (tassel hyacinth bulbs) and amàruscene (dandelions). Their strongly aromatic and sometimes slightly bitter flavors complement the delicately flavored lean meat, which is both digestible and anallergic.

 

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