Capozzelli Di Angnelli Italian Lambs Head Recipes

CAPOZZELLI DI ANGNELLI (ITALIAN LAMB'S HEAD)

Steps:

• Remove eyes and tongue of lamb's head.
• Parboil lamb's head and tongue fully submerged in pot of boiling salted water covering head for 10 minutes.
• Leave tongue to simmer tongue for 20-30 minutes longer in salted water; remove, run under cold water, remove the outer tongue skin or can be sliced into small slivers after cooked.
• Return tongue to lamb's mouth. Make a marinade by combining Butter (½ the amount), Olive oil (½ the amount), red wine, oregano, garlic, salt and pepper ingredients; pour over head while warm and marinate for 1 hour, turning occasionally.
• Bake in a 325F oven for 1 1/2 hours, basting and turning over every 20-30 minutes.
• Remove from oven and turn oven broiler on high.
• Take the remaining butter (melted) and olive oil with a minced clove of garlic, salt and splash of wine mixed together.
• Pour half of this mixture onto the head put into the broiler about 6 inches from flame for about 5-10 minutes until minced garlic becomes lightly browned, turn over put the remaining mixture. Again until lightly browned.
• Remove from broiler. Let rest 5 minutes and serve.
• Place on a bed of parsley, risotto or spaghetti of your choice. Decorate with flower petals.
• I prefer spaghetti with pesto sauce in fork rolls* and steamed Asparagus. *(spaghetti rolled up in little rolls with a fork and placed on the dish) Excellent with fresh lightly toasted garlic bread.
• Goes well with any homemade Italian wine or chardonnay, pinot grigio or if you must have your red wine, pinot noir or cabernet sauvignon. Chianti would be too astringent for this dish.

LA CASSERUOLA DI AGNELLO E FAGIOLO-ITALIAN LAMB CASSEROLE

Steps:

• Soak the borlotti beans overnight in cold water, then drain.
• Heat the oven to 200 degrees Celsius.
• Heat the olive oil in the dutch oven and saute the onions and garlic until translucent. Do not allow to colour or burn.
• Add the celery, herbs, mushrooms and courgettes and saute for 3 minutes.
• Add the tomatoes & juice, stock, red wine, drained beans and the salt and pepper to taste, and heat until just simmering. Simmer for 10 minutes.
• Add the lamb chops and stir until the chops are covered with the liquid mixture.
• Cover, put in the oven and cook on 200 degrees Celsius for 30 minutes.
• In the meantime, combine the flour and butter until there are no lumps.
• After the 30 minutes are up, remove the lamb from the oven. Stir through the butter and flour mixture in teaspoonfuls until well combined. Cover, put back in the oven and then reduce the heat to 150 degrees Celsius. Cook for 1& 1/2 - 2 hours, or until the meat is nearly falling off the bone, and the beans are cooked.
• Serve with crusty ciabatta bread or just in big bowls (think steaming casserole on a cold winter's night) with glasses of red wine. This is nice also with steamed green beans.