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Agnello alla Lucana con Peperoni Cruschi (Traditional Italian Basilicata Lamb with Crispy Peppers)
A deeply savory Basilicata lamb roast with potatoes, herbs, white wine and crisp Peperoni Cruschi di Senise for sweetness and texture.
6 min read
Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus
Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus Cannonau-Braised Lamb Shank over Creamy Pecorino Polenta with Rosemary Jus Story of the Dish Few ingredients define Sardinia more than Cannonau wine and Pecorino Sardo. For centuries, shepherds have raised sheep across the island's rugged mountains while vineyards have flourished under the Mediterranean sun, producing Cannonau, one of Italy's oldest grape varieties. Bringing these two iconic ingredient
5 min read
Carré di Agnello Arrosto con Riduzione al Cannonau, Finocchietto e Miele (Italian Roasted Rack of Lamb with Cannonau, Wild Fennel and Honey)
An elegant Sardinian-inspired rack of lamb, roasted pink and served with a glossy Cannonau reduction, wild fennel and a restrained touch of honey.
6 min read
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