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Agnello in umido

(Lamb stew)

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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