Tag: lamb

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

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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Orecchiette from Matera, to be made with lamb sauce and in the oven – Italian Cuisine

The orecchiette from Matera are cooked first in a pot, but then with sauce, mozzarella and pecorino cheese they become a tasty baked pasta

We are used to thinking of orecchiette as a typical dish of the Apulian cuisine, perhaps in its version already famous with the turnip greens but this type of pasta is also very common in the culinary tradition of Basilicata.

Indeed, the Orecchiette from Matera are one of the typical first courses of all Lucania, ideal for a lunch Sunday and with a rustic and very strong taste. They are baked in the oven, with a lamb meat sauce, mozzarella and pecorino.

Tradition has it that they prepare with homemade orecchiette but if the time (and the desire) is short, a pack of fresh pasta bought in shops or in the supermarket can also be used with excellent results.

homemade orecchiette alla materana

Orecchiette from Matera: the recipe

Ingredients

To prepare the orecchiette alla materana you will need: 500 g of fresh orecchiette, 250 g of lamb meat, 500 g of tomatoes to make the sauce, 2 mozzarella, 200 g of pecorino cheese, extra virgin olive oil and salt.

Method

In the preparation of the orecchiette from Matera, if you use one ready-made fresh pasta, the first thing it gives is to dedicate yourself to the lamb meat sauce. It is therefore necessary cut the meat into small pieces and brown it in a pan with extra virgin olive oil. Once the meat is well browned it's time to add the tomatoes for the sauce, peelless and seedless and well washed.

The gravy with lamb must simmer for about an hour, adding cooking water from time to time to prevent it from drying out.

When the sauce is ready it's time to cook the orecchiette in abundant salted water. Drain them al dente and put them in an oven dish alternating with the pasta layers with mozzarella and pecorino. Finish with plenty of pecorino and then put in the oven for 20 minutes at 180 °.

orecchiette materane recipe ingredients italian cuisine

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