Amiata "buglione" (the recipe
of the miners of Castell'Azzara)("Buglione" amiatino dei minatori
di castell'Azzara)
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- 1 kg of lamb shoulder, cut in medium sized pieces
- 6 garlic cloves, sheld and crushed
- a well tied bunch (with string) composed of 2-3 small branches of
fresh rosemary and one lock of sage
- 5 spoons of olive oil
- 16 garlic cloves with their shell
- 1 glass of white wine
- 2 spoons of tomato purér dissolved in 1/4 of hot broth made
with one meat stock cube
- 3 hot chili peppers
- salt and pepper
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| Take a proper dimensioned pan, put oil, sheld garlics, the
bunch with rosemary and sage and sauté them, over a medium-brisky
heat, in order to flavour the oil, but take care not to brown the garlic
or to burn the oil. Then, with the help of a skimmer, drain from the oil
the garlics and the rosemary-sage and drop them and, in the same pan, without
taking out from the heat, put the pieces of lamb, brown them well over a
brisky heat, for about 5-6 minutes or until they will be rust-coloured.
At this point crumble the hot chili peppers, then bathe with some white
wine, let it evaporate very well (2-3 minutes), then add the tomato purée
previously dissolved in the broth together with the garlics with their shells.
Let it boil once again, lower the heat and cook slowly for 5-6 minutes,
then add one big spoon of hot water, turn the stuff, cover with a lid, cook
for 10 minutes in this way, then remove the lid, adjust the heat to the
minimum and cook for 10 minutes more, very slowly, in order to mix all the
flavours very well. Then taste and if necessary add some more salt and after
two more minutes take the pan out from the heat and serve the pieces of
lamb, very hot, over some roasted slices of bread; the garlics (that we
call "in camicia") are not strong and acrid, but very sweet, and
by this way they represent the proper seasoning of the tender and delicate
meat of lamb. |
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