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CERVERE LEEK PIE WITH SAUSAGE

INGREDIENTS
6 Cervere leeks, 700 g sausage, béchamel sauce, grated Bra cheese
DIRECTIONS
Boil the Cervere leeks in salted water. Keep the cooking water. Cut leeks into slices, butter a baking tin and lay the leeks inside. Alternate the leeks with pieces of sausage that have been previously browned. Prepare a béchamel sauce with the leeks cooking water and pour it on the leeks, add a lot of grated Bra cheese, then delicately cook au gratin in the oven. Excellent served hot with crusts of fried or grilled polenta.


SAMBUCO LAMB
INGREDIENTS FOR 4 PEOPLE
1 kg lamb meat of the Sambuco breed, 2 cloves garlic, 1 onion, 1 stalk celery, some leaves of laurel,
1 twig rosemary, 1 twig thyme, 1 small glass grappa, meat broth, 30 g butter, olive oil, salt, pepper
DIRECTIONS
Mince the vegetables, brown them with 3 spoonfuls of oil, butter and the cloves of garlic. Add the lamb meat cut into chunks, brown them, add salt and pepper and place them in a baking pan (possibly a terracotta one). Sprinkle with rosemary, laurel and thyme leaves, wet with a small glass of grappa and a ladleful of broth. Cover with a lid, bake at 200° for 40 minutes until the lamb meat gets soft and golden and the broth is completely absorbed.