Concetti Chiave
- The main ingredients include lamb, chestnuts, carrots, celery, onion, bacon-fat, garlic, rosemary, Rhum, and Marsala.
- The dish takes approximately 1 hour to prepare and serves 10 people.
- Preparation involves seasoning the lamb with olive oil, salt, bacon-fat, rosemary, and garlic, then baking with vegetables.
- Peeled chestnuts are stewed with salt and sugar, then added to the lamb before baking for an additional 10 minutes.
- The dish is finished with Rhum and Marsala and served immediately with chopped parsley and grated nutmeg.
Main Ingredients
Time taken: 1hour
Serving 10 people
- Lamb 4 lb
- Chestnut 1 lb
- 3 carrots
- 1 Celery
- 1 onion
- 2 oz bacon-fat
- 1 Garlic clove
- some rosemary
- 1 glass Rhum and Marsala
- Olive oil
- Salt
- Pepper
Dish Preparation
Wash and drain well the lamb and put in a oven pan. Season with olive oil, salt, chunked bacon-fat, rosemary and sliced garlic. Put around the lamb, the carrots, the onion, the celery. Bake in the oven at 400°F for 1 hour, mix well. Stew the peeled chestnut with a pinch of salt and sugar and add to the lamb. Put again in the oven for other 10 mins add the Rhum and Marsala glass. Serve immediately. Sprinkle with chopped parsley and grate nutmeg.
Ingredients in Italian
Tempo di preparazione: 1 ora
Servizio per 10 persone
- un cosciotto di agnello da due chili
- mezzo chilo di castagne
- tre carote
- un cuore di sedano
- una grossa cipolla
- 50 gr di lardo
- uno spicchio d'aglio
- un rametto di rosmarino
- un bicchierino di rhum e marsala miscelati
- olio extravergine d'oliva
- sale e pepe
Preparation in Italian
Lavare e asciugare il cosciotto e sistemarlo in una capace pirofila. Poi condirlo con olio, sale, lardo pestato, aghetti di rosmarino e fettine di aglio. Intorno alla carne disporre le carote a pezzetti, la cipolla ed il cuore di sedano tagliati a rotelle. Infornare a forno medio (180°) per un'ora, girando spesso il cosciotto e forandolo con i rebbi della forchetta. Lessare le castagne sbucciate con poco sale e una presa di zucchero, quindi spellarle e unirle al cosciotto. Rimettere in forno per altri 10 minuti aggiungendo il bicchierino di rhum e marsala miscelati. Servire caldo.
Domande da interrogazione
- What are the main ingredients required for the lamb dish, and how many people does it serve?
- How is the lamb prepared and cooked according to the recipe?
- What is the purpose of adding Rhum and Marsala to the dish, and when is it added?
The main ingredients for the lamb dish include 4 lb of lamb, 1 lb of chestnuts, 3 carrots, 1 celery, 1 onion, 2 oz of bacon-fat, 1 garlic clove, rosemary, a glass of Rhum and Marsala, olive oil, salt, and pepper. This recipe serves 10 people.
The lamb is washed, drained, and placed in an oven pan. It is seasoned with olive oil, salt, bacon-fat, rosemary, and sliced garlic. Carrots, onion, and celery are placed around the lamb. It is baked at 400°F for 1 hour, then mixed well. Peeled chestnuts are stewed with salt and sugar, added to the lamb, and baked for another 10 minutes with Rhum and Marsala. The dish is served immediately, garnished with chopped parsley and grated nutmeg.
Rhum and Marsala are added to enhance the flavor of the dish. They are added after the lamb has been baked for an hour and the chestnuts have been incorporated, during the final 10 minutes of cooking.
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