Leg of mutton to vodka
Instructions
Put the broth in a pot, bring to a boil and mutton cut into pieces.
Simmer for about 40 minutes.
Meanwhile, let soften prunes in warm water for at least half an hour.
In a saucepan melt butter and when it starts to Brown add two tablespoons of tomato sauce.
Stir, add an onion and a clove of minced garlic, a heart of celery cut into slices, a Laurel leaf whole which then shall clear away.
Stir, then heat, pour the shot of vodka.
Lightly salted and flavoured with two pinches of paprika.
Let thicken the sauce for a few minutes while stirring.
Pour, stirring, the broth a little at a time.
Then add the mutton, rice, drained plums and continue cooking, stirring for about 20 minutes.
Bake everything in a serving dish rather.
Serve with slices of toasted bread and butter.
Accompanying wines: Pinot Noir or Akiva "upper" Carmignano DOCG, DOC Castel Del Monte DOC Pinot Noir.
Ingredients and dosing for 4 persons
- 1 leg of mutton
- 100 g of rice
- 100 g of butter
- 12 pitted prunes
- 100 cl of broth
- 1 dram of vodka
- 2 tablespoons of tomato sauce
- 1 heart of celery
- 1 onion
- 1 clove of garlic
- 1 leaf of laurel
- 2 pinches of paprika
- Salt