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Bistecche di pecora alla griglia

(Grilled sheep's steaks)

This course has its origins from Campigiana but it is well-known in Barberino and Cavallina as well. First of all it is important to make sure of the naturalness of the steaks and the fact they have to be taken from a young sheep: in this case they are exceptional otherwise they become hard and stingy.

Marinate the steaks for a couple of hours before the cooking with garlic, parsley and some vinegar, then cook them on a grill with ripen tomatoes.

Text Tebaldo Lorini
Translated by Gianna Toni


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