Pedi D agnoni
Instructions
Flaming lamb legs to remove the remaining hair.
Wash and boil them in salted water (pressure cooker 14 minutes, cooking 30 minute traditional).
Drain the legs and put them on a plate to cool.
Prepare the sauce of olive oil, garlic, chilli and parsley: pass the tomatoes and add them to the sauce.
Add the salt to the boiling point and simmer for about 30 minutes on low heat, stirring often.
Add the vinegar and simmer for another 10 minutes.
Taste the sauce and add more vinegar to your liking.
Cooking time: 30 minutes in the oven at 180 degrees.
Ingredients and dosing for 4 persons
- 36 already cleaned lamb legs
- 1 clove of garlic
- 1 sprig of parsley
- 4 pepperroncini piccanti
- 1 glass of strong wine vinegar
- 1000 g of peeled tomatoes
- 1 glass of olive oil extra virgin
- Salt