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Home Flavours Traditional Recipes Meat dishes Thigh of Mutton in Aromatised Crust

Thigh of Mutton in Aromatised Crust

Cosciotto di castrato in crosta aromatizzata

 

This recipe is prepared in the foothills of the Cesena area. This dish has to be served warm with a side dish of potatoes and tomatoes baked in the oven and served with a good red wine.

Difficulty: Difficult

Ingredients: 1 boneless mutton thigh, 1 kg of flour, 25 g of brewer’s yeast, half a litre of lukewarm water, 120 cl of olive oil, minced parsley, 1 egg yolk, salt, pepper, garlic as needed. Serves 12.

Preparation: Season the thigh with salt, pepper, garlic, roll it up on itself and tighten it with cooking string. Put it in a pre-heated oven and let it cook. In the meanwhile, prepare bread dough with the flour, the brewer’s yeast dissolved in the lukewarm water, the oil, the minced parsley and the salt. Once it is almost completely cooked, take the thigh out of the oven, let it cool off and wrap it in the pastry rolled out into a not too thin sheet. Brush the outside with the egg yolk and put it in the oven until the crust turns a golden colour.

Suggested red wine Cabernet Sauvignon dei Colli bolognesi

 

 

Recipe sent by: Erika Maraldi - Cesena

Last modified May 12, 2011

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