As tradition dictates, lamb is the king of the Easter table. In the province of Belluno, Agnello d'Alpago is a Slow Food Presidium, an important label that promotes small-scale, high-quality gastronomic productions. With its incredibly tender meat that melts in your mouth, lamb pairs beautifully with traditional Bellunese dishes, such as patora (a hearty soup made with corn and legumes) or the typical polenta made from Sponcio corn.
800 g of Agnello d'Alpago meat, 2 garlic cloves, 1 bunch of aromatic herbs (bay leaf, rosemary, sage, juniper), 2 glasses of dry white wine, 2 tablespoons of vinegar, Salt and pepper, Extra virgin olive oil.
Preparation
In a large pot, heat the olive oil and sauté the garlic cloves. Add the bunch of aromatic herbs and the lamb meat, seasoning with salt and pepper.
Brown the meat well until golden, then pour in the wine and vinegar.
Once the alcohol has evaporated, cover the pot with a lid and continue cooking for about three hours, occasionally adding a little hot water to keep the meat slightly moist.
Once the meat is cooked, check the seasoning. Slice the meat and serve it with its own cooking juices, alongside a warm serving of Sponcio corn polenta.
