Stinchi di Agnello真主安拉potential
在波坦察(Potenza)边缘一家酒吧后面的一间铺着亚麻瓷砖的纸牌室里，慢慢炖的小腿肉就像这些一样构成了一顿冬季周日午餐。球员们一点钟准时被打发走，好让厨师在油光油光的桌子上铺上黄色的亚麻布，再摆上蓝白色的瓷器。八到十张桌子都被预订了，每周日都是这样，这是临时餐厅唯一开放的一天。我们听说了那里的美食，就问老板娘是否可以等到她的固定客户有空桌。“Impossibile。”她笑了。"我爱你，我爱你，我爱你。“这些桌子在午夜之前都空不出来。”她解释说，午饭后，要把漂亮的床单和瓷器洗干净，藏起来等待下星期天，剩下的牌桌可以在下午和晚上打牌。当一个人预定了一张桌子，一个人就会预定午餐和没完没了的布里斯科拉(briscola)，这种高风险的活动在周日甚至连女性都被邀请参加。我们想，这是一个可爱的创业项目，但我们的午餐怎么办? The sympathetic signora made room for us, tightening up the seating around a table for four, adding two more place settings and chairs. And so we dined with the priest and his mother and a retired fruitseller and his wife, all of whom spoke only in dialect while we bumped along in Italian. The encumbrance of language soon dissolved in the mists of the signora’s beautiful food. Plates of local, dried sausages and farmhouse cheeses, baskets of just-fried, bay-perfumed breads, a soup of bitter greens, great bowls of rough, handmade pasta sauced only with the rich liquors from braised lamb and dusted with pecorino and, finally, the whole, braised shanks of lamb themselves, sending up sublime perfumes of garlic and rosemary. And as sustaining as is the memory of the company and the food on that Sunday in Potenza, it is another scene that plays more sweetly in my mind. A sort of coming-of-age for me—it was there that I learned, fast and well, the secrets of briscola.
成分
是4
步骤1
将开心果、大蒜、迷迭香和意式烟肉放入食品加工机的工作碗中，搅拌成粗糙的糊状。用一把锋利的小刀，在猪腿的表面切出1/2英寸的口子，把香膏充分按摩到切口和整块肉上。把小腿盖上，让他们休息一小时。
步骤2
在一个非常大的sauté平底锅或陶土砂锅中大火，加热油和sauté小腿肉——每次只放尽可能多的小腿肉，不需要接触——撒上海盐和大量的胡椒粉，密封，裹上外壳，每一面都很好。把小腿肉移到固定盘上。
步骤3
当所有的小腿肉都密封好后，倒出剩余的油，用红酒冲洗sauté锅，搅拌并刮去残留物，让葡萄酒变淡2分钟，然后加入红酒醋、番茄和1茶匙海盐。文火慢炖，加入小腿肉和其积累的汁液。盖上倾斜的盖子，用小火炖1小时或更长时间，直到肉从骨头上掉下来。刀柄的大小决定了时间。如果你选择使用大的前小腿肉，焖煮的时间当然会更长。
