This was a traditional course of Vicchio for Easter Monday were people
used to go on an outing to the country. Boil both the head and the legs
of a lamb and then bone them, prepare a batter with eggs, water, flour
and salt and dip in this batter the boned head and legs; fry them in abundant
hot oil.
Once it was quite hard to find lamb's head and legs in local butcheries
and often they were sold separately: there were specialised people who
cleaned these parts of the lamb, which were not skinned, but peeled in
hot water in order to avoid the loss of meat by skinning them.
Text Tebaldo Lorini
Translated by Gianna Toni
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