Lamb Leg with Aromatic Herbs
INGREDIENTS
(for 4 people)
METHOD
- Bone the lamb leg and open it out well, sprinkle with the chopped herbs and drizzle with the olive oil and white wine.
- Roast everything over a wood fire for about 10 minutes, remove from the grill and place it in a baking tray with the lemon zest.
- Add salt, olive oil and pepper and bake everything at 180°C for about 10 minutes.
- Finally, slice the lamb leg into thin slices and drizzle with a little lemon-flavoured oil.
Mortadella Rolls with Mozzarella
INGREDIENTS
(for 4 people)
METHOD
- Lay the mortadella slice flat.
- Place on top half a slice of processed cheese with a little chopped parsley and garlic, 2 strips of mozzarella, a little more chopped parsley, then cover with the other half slice of processed cheese.
- Roll up the mortadella to form an involtino, taking care to close the top with a toothpick.
- Coat the roll by first passing it in the durum wheat flour, then in the beaten egg and finally in the breadcrumbs, pressing with your hands so the coating adheres well and sealing the two ends.
- Fry in extra virgin olive oil until golden, remove the toothpick and serve with a small green salad with rocket.
Soup with Sagne, Chickpeas, Mussels and Clams
INGREDIENTS
(for 4 people)
METHOD
- Soak the chickpeas for 8–12 hours, then boil them in plenty of water with garlic and bay leaf.
- In a pan, cook the mussels and clams with garlic and oil over heat until they all open; shell them, filter the cooking liquid and set it aside.
- Knead the flour with water and salt, roll out the dough with a rolling pin and cut the sheet into small sagne strips of the desired size.
- Cook the sagne in salted water, then drain them into the pan containing the chickpeas, mussels and clams. Bring back to the boil, adding the cooking liquid from the shellfish
