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COOKING for family on Easter Sunday? This seasonal Italian recipe from San Carlo's executive consultant chef, Aldo Zilli, is perfect for a special occasion.
It’s a delicious, comforting dish. It was Mamma's favourite and the first thing she taught me to make.
It's an off-the-bone lamb dish with a beautiful parmesan topping, and it's based on a stew Aldo's mother cooked regularly when he was a child.
Says Aldo, "I grew up on a farm in the Abruzzo hills. Everything we cooked came from the farm including the great seasonal veg, the olives to make our olive oil, and the grapes to make our wine.
“I remember Mamma would cook this fabulous lamb stew at this time of year. She would use potatoes and veg, lots of pecorino cheese, and lots of eggs from our chickens.
“It’s a delicious, comforting dish. It was Mamma's favourite and the first thing she taught me to make. She would make us all come together to eat it at the table, it was such a happy time.”
Aldo recommends serving the lamb dish with seasonal spring vegetables and a fruity red wine. It's ideal for a traditional Easter Sunday family gathering.
Why not visit one of San Carlo's award-winning restaurants over Easter for authentic Italian dining? All San Carlo locations and reservation details can be found at www.sancarlo.co.uk
Easter Lamb with Parmesan Topping
Ingredients – serves 4
1 leg of lamb (1.3kg)
4 tbsp olive oil
1/2 glass of white wine
3 cloves of garlic
1 sprig of rosemary
100g grated Parmesan
4 large eggs
2 tbsp chopped fresh parsley
Method:
Remove the bone from the leg of lamb, or ask your butcher to do so, and cut into even chunks. Season with salt and pepper then coat the meat with flour and pat off any excess.
In a hot pan, cook the meat in the olive oil until browned on each side, then add the rosemary, garlic and pour in the wine.
Reduce the heat and leave to simmer at a medium/low temperature for about an hour or until the meat is tender. Check the seasoning at this point.
When the lamb is cooked, remove the garlic and rosemary.
Beat the eggs with the parmesan and parsley. Pour this mix over the meat and stir in.
Place into a pre-heated oven at 190-200 degrees C for 15-20 minutes, until the eggs have risen and browned on top.
Serve with seasonal spring vegetables.
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