The typical course for the celebration of Ascensione was the roasted
or stew lamb; there was a proverb which said :"Per l'Ascensione l'agnello
per devozione".
The most indicated part of lamb to cook this course is represented by
the loin, which need to be cut in pieces and fried lightly in a pan with
oil, rosemary, crushed garlic cloves, salt and pepper. When the meat browns,
but take care to the garlic in order not to burn it, add some tomato purée,
diluted in tepid water. Cover the pan and cook slowly until the lamb becomes
very tender; serve it hot dressed with fresh peas. That is a very delicious
course and it is like a triumph of our cooking.
Text Tebaldo Lorini
Translated by Gianna Toni
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