Tag: lamb

Barbacoa lamb to stuff tacos – Italian Cuisine


It cooks slowly in the oven to fill wonderful tortillas and is a perfect urban barbecue for a homemade May 1st. The Mexican recipe as made by Chihuaua Tacos in Milan

Barbacoa it essentially means barbecue, in fact, it is the word from which the American term derives, which we also use in Italian to define a barbeque cooking of large pieces of meat at low temperature. In Mexico it is traditionally made with lamb or goat meat and cooked underground, using agave leaves. The perfect match is the one with corn tortillas, raw onion and spicy sauce, just as they are served in Milan from Chihuahua Tacos, taqueria in the Porta Ticinese area – washed down with frozen beer.

Making the barbacoa at home is not difficult, although the cooking is long, but the important thing is to have tortillas (those cannot be made at home because the corn must undergo a long process before being kneaded). For the tacos, from Chihuahua Tacos use 12 cm handmade yellow corn tortillas "our crafts are spatial, we know it, but we can give you a tip to find very good and authentic ones in Milan go to the Mercato della Darsena and ask for Marisol ". Otherwise, look for them at the supermarket in the corner of the ethnic products.

Ingredients for barbacoa

a leg of lamb of about 2 kg
sweet and spicy paprika
carrot, onion and celery
rosemary, bay leaf
2 oranges
1 shot of tequila
1 can of beer
salt and pepper

Method

In a deep pan place the leg of lamb on some parchment paper (from Chihuahua Taco they use the banana leaf). Season it with salt, sweet and strong paprika and orange juice and wrap it in paper.
Fill the pan with the diced vegetables, herbs, beer and tequila. Seal the pan with aluminum foil and bake at 200 ° C for 4 hours. Once the thigh is ready, remove it from the pan, remove it from the bones and put it in the pan in its cooking broth.

For the sauce
The green sauce is prepared by toasting two tomatillo tomatoes (or two large camone), garlic and onion in a pan. When they are lightly scorched and golden, blend them with jalapeños peppers and fresh coriander. Season with salt.

For the tortillas
Lightly moisten the tortilla with a napkin soaked in water and oil and heat it on a plancha or non-stick pan.

assembling
The taco is then prepared with 40 g of juicy meat, red sauce, diced red onion and coriander to taste.

Favara Easter lamb – Italian cuisine – Italian Cuisine


The recipe of chef Bonetta Dell'Oglio to redo the typical Sicilian Easter cake at home

Bonetta Dell’Oglio is a champion of the fight to protect Sicilian biodiversity. But first of all she is a brave woman. Last ongoing battle? That in defense of fishing and health of the Mare Nostrum.

Recipes from quarantine

In these quarantine days the chef has decided to virtually open the doors of the beautiful house in Palermo to share, with the many people who follow her every day on social media, a recipe of Mediterranean cuisine. Ancient flavors and aromas that, today more than ever, comfort and relieve our days within the home. The starting point is always the choice of raw materials: only a few and very selected ingredients that reward the commitment and sacrifices of small producers and virtuous fishermen.

In view of Easter, super Bonetta reveals his very personal recipe of theEaster lamb of Favara, delicious pistachio-based dessert covered with almond paste. Its origins are lost back in time. According to sources, it was born from the noble and skilled hands of the nuns of the Collegio di Maria in the Batia district in Favara, a small village in the Agrigento area. In common with the most famous Easter sheep, this small masterpiece of pastry art shares motherhood: both delicacies are in fact a legacy from the convent pastry, as well as most of the Sicilian sweets, intended for aristocracy and high tables clergy on the occasion of Easter.

While the classic Sicilian sheep are made using only almond paste, Favara's Easter lamb is characterized by the presence of a soft pistachio filling, the precious fruit that grows on the pistachios of the limestone Agro of Agrigento and Caltanissetta (in Bronte , the other main pistachio production center in Sicily, soils are volcanic).

In preparing his home version, Bonetta Dell’Oglio chooses only natural ingredients and carefully balances the sugary presence: no refined sugar, instead a small dose of Sicilian black bee honey (the chef recommends the honey from on, the most suitable for desserts). The extra touch is given by lemon zest which confer that unmistakable citrus note of Sicily. And finally homemade almond flour: any variety will be fine, for Bonetta the choice could only fall on the famous and Sicilian pizzuta variety of Avola.

The Sicilian chef Bonetta Dell'Oglio.
Sicilian chef Bonetta Dell’Oglio.

Here is the recipe of the Lamb from Favara according to chef Bonetta Dell’Oglio

Ingredients for a medium sized lamb

For the external body

250 g Avola almonds, 50 g of honey, 1 Sicilian lemon, 50 g of Raffadali pistachios, 50 g of water.

For the stuffing

30 g of Raffadali pistachio, 1 tablespoon of courgette jam (to be understood that of the famous Sicilian tenerumi) or candied citron.

For decorations

2 cloves, whole Raffadali pistachios, various flowers (every spring Bonetta loves to dry roses).

Method

Finely chop the almonds with a mixer until the flour is obtained. Repeat the same operation for the pistachios, taking care to leave some for the lamb chaplet. Take the almond flour and place it in a saucepan over a very low heat, mix water, honey and grate the lemon zest. Cook, taking care not to stick the almonds to the bottom, for about 5 minutes. Arrange the pasta on the kitchen surface and work for a few minutes, as if it were a bread dough. At this point, take two tablespoons of the almond mixture, put in a saucepan and add about 25 g of water. Put on the heat and create, in a homogeneous way, a cream for the pastry bag with a curly tip (it will be used to create the lamb fleece). Close with cling film and leave to rest. Take the courgette jam (or alternatively the candied cedar), cool and add honey and chopped pistachios. Add a couple of tablespoons of water and cook over low heat until it evaporates. Fill the Sicilian plaster mold: turning it upside down, empty the central part of the body with a spoon to fill it with the pistachio mix. At this point, open the shape and decorate: room for imagination in making lamb's wool. The remaining pistachios, after being cut in half, will be placed on the head to shape the crown. Use two cloves for the eyes. Arrange on a serving plate and serve during Easter lunch.

Lamb tortelli with cream and mint by Luciano Monosilio – Italian Cuisine

Lamb tortelli with cream and mint by Luciano Monosilio


Put together the shoulder of lamb and the skill with the egg pasta – not only filled – by Luciano Monosilio and here is a fresh and delicious recipe. "If you don't try your hand at the pastry and the rolling pin now …" provokes the brilliant Roman chef

Luciano Monosilio, born in 1984, is very popular in the capital. Because beyond important experiences (with Pierangelini, Uliassi, Crippa …), he worked in important places such as Roscioli, Tordo Matto and above all Pipero al Rex (later become Pipero Roma). From September 2018 he started his own business, opening Luciano Italian Cuisine, a restaurant where one of the pillars is represented by pasta, both fresh and dry, which the chef of Abruzzo origin not only celebrates with its legendary Carbonara, but also with the other classic capitolini and with contemporary recipes. "Pasta means simplicity: the planetary mixer is a help, the machines to cut it too, but a rolling pin and a knife are enough to prepare it," he explains.

Mistakes to avoid

Let's start with flours? "For those of my restaurant, who want to make fresh, dry or egg pasta, I only use those of durum wheat flour. They can also be used at home, but it takes more time and more physical energy to mix, in the absence of a planetary mixer. Those are fine 00 of soft wheat. But I say that if you don't try now that we have a lot of time available … I recommend: do not forget to wet the flour with warm water in order to develop more the glutinic mesh . Mistakes to avoid? "Salt must be used at the beginning of the processing, dissolving it in the water so the annoying crystals do not form on the sheet. Then it is important the temperature of the dough: when after letting it rest, it must be taken out of the refrigerator, it must be cold because it allows easier processing . That said, have fun with a delicious Luciano recipe: Lamb tortelli with cream and mint. Practically Easter!

Ingredients for 4 people

For the egg pasta
300 g of 00 flour
200 g of semolina
8 whole eggs

For the lamb filling
400 g of lamb shoulder
1 carrot
1 celery stick
1 onion
a clove of garlic
300 g of mint
salt and pepper

For the dressing
300 g of fresh peeled mint
salt
pepper

For the pecorino cream
500 g of pecorino
250 g of egg white
100 g of fresh cream

Decoration
6 mint leaves

Method

Knead the egg pasta ingredients by hand, leave to rest in the fridge for two hours, spread very finely. Then close the half-moon-shaped tortelli with the lamb filling.
For the filling: clean and bone the shoulder. Cook it with celery, carrot, onion, garlic, mint, salt and pepper until soft. Fray the meat by hand and season with the mint leaves, cut into strips. Once the tortelli are closed and cooked in water, they should be stir-fried with a little cream to create a creamy base for the dish,
For the pecorino mousse: put the pecorino in a thermo mix – like the Thermomix – at 60 degrees. Once the egg whites are added and filtered, the mixture is put in a siphon and kept in a water bath at 62 degrees for 20 minutes. Then it is sprayed on the tortello and decorated with mint leaves.

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