Main Ingredient: Lamb
Agnello con Finocchio al Marsala
Lamb with Fennel and Marsala
After visiting the amazing Florio Company, one of the oldest producers of Marsala in Sicily, and tasting some of its rare vintages, I appreciated how suitable this strong wine was not only for making scaloppini and zabaglione but also for partnering with lamb. This dish could be made with rabbit or chicken, too. Leafy wild fennel grows in abundance in Sicily but it can be replaced here with bulb fennel. The combination of flavours is unusual but very good.
Coscia Marinata Griglia
Grilled Lamb Steak
A good lamb steak cooked over a charcoal grill has an exquisite taste. The meat for this dish needs to be prepared the day before to allow it to become tender and to absorb all the flavours.
Nocciole d'Agnello con Carciofi
Noisettes of Lamb with Artichokes
Noisettes are the most tender cut of lamb and, in this recipe, they should be accompanied by equally tender artichokes. It is during the spring that you will be able to find these tender artichokes which, prepared in Pinzimonio, can even be eaten raw. But you can substitute canned artichoke hearts.