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Recipe Lamb cutlets with artichokes – Italian Cuisine


  • 12 pcs lamb chops
  • 80 g bread sticks
  • 4 pcs artichokes
  • thyme
  • rosemary
  • lemon
  • garlic
  • mint
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of lamb chops with artichokes, finely chop the leaves of 3 thyme sprigs and the needles of a rosemary branch and mix them with coarsely crumbled breadsticks and a generous pinch of salt.
Lightly grease the lamb chops, salt and pepper and massage them a little. Breaded the ribs well in the mixture of breadsticks and herbs, transfer them to a baking sheet lined with baking paper, season with a little oil and bake at 260 ° C for 10-15 minutes, depending on the desired degree of cooking.
For the artichokes: Peel the artichokes, cut them in half, remove the central barbina with the help of a digger and dip them in water acidulated with the juice of half a lemon. Cut the artichokes into very thin slices and brown them in a pan with a drizzle of oil, a pinch of salt and 1 clove of crushed and peeled garlic for 5 minutes; turn off and season with 2-3 chopped mint leaves. Serve the chops with artichokes.

15 recipes of Easter seconds without lamb – Italian Cuisine






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THE'lamb is one of the main symbols of the Easter, but not everyone appreciates its intense and wild flavor of this meat while others pose a number of ethical and moral questions. What to offer to your guests who do not want to eat lamb?

The alternatives are actually so many! You can think of a second alternative with eggs, another recognized Easter emblem, to be stuffed and gratinated in speed or used to enrich other dishes. Or a traditional one roast but … of another meat, like rabbit, turkey or pork. But not only! The second of Easter may be naturally also vegetarian, with a wise use of typical vegetables of spring which i artichokes, i asparagus, le Fava beans, le puntarelle, you can prepare exceptional dishes suitable, with some foresight, even for those who follow a vegan diet. Or you can think of a fish-based dish, a refined solution that always allows you to look good. How about a timeless one sea ​​bream in crust?

Go ahead also to a great classic of the summer: the roast beef, here we offer it in a recipe with aromatic herbs, or a rich and appetizing one parmigiana, to prepare with artichokes instead of summer aubergines! Finally they are perfect Easter omelette in the special version prepared by Sale & Pepe and an il meatloaf with boiled eggs. Scenosissimo, yet very cheap!

See the selection of Sale & Pepe di Easter seconds recipes without lamb and brings to the table a greedy dish which certainly pleases everyone. You will leave family and guests speechless!















Lamb ragout – lamb ragout recipe – Italian Cuisine


First clean the meat, removing fat and nerves and chop coarsely with a sharp knife.

Clean the garlic, mash it lightly and brown it with oil and rosemary.
Also add the meat and stir to brown it evenly.
After about ten minutes, add the red wine, stirring constantly.

Remove garlic and rosemary, add tomato pulp, salt and pepper and cook over low heat for about 30 minutes or until the sauce has thickened.

Towards the end of cooking, cook the tagliatelle in a large pot full of boiling salted water.
Drain al dente and add to the sauce.

Serve, decorate with fresh basil and pecorino and serve the tagliatelle with the hot lamb ragù.