Friday, September 24, 2010

Agnello Ammollicato

I'm back in Basilicata and enjoying the down-home flavors of the Motherland.  Lamb features heavily in these mountain areas.  It is prepared in a variety of ways and it is so tender and flavorful.  One of my favorites that comes from the central mountain zone is called agnello ammollicato, or lamb with bread crumbs.  It uses the mollica di pane recipe that I've shared with you previously and makes a humble but delicious dish.

Lamb chops or pieces (best with a bit of bone)
mollica di pane
olive oil
1-2 cloves garlic, sliced
peperoncino (chile flakes)

Rub the lamb pieces with a bit of olive oil and place in a baking dish.  Sprinkle on the mollica di pane, the garlic slices, the oregano and peperoncino flakes, along with a bit of salt and pepper.  Drizzle with olive oil.  Bake at 400 for about an hour, until the lamb is tender and the breadcrumbs are golden.