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Testicciola e zampetti di agnello fritti

(Fried lamb's head and legs)

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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