Buglione Dell'albergo

A community recipe by Andrea

Not tested or verified by Nigella.com

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Introduction

Recipe derived from Anna Del Conte "The Classic Food of Northern Italy" page 195.

Ingredients

Serves: 4

Metric Cups

3 dried chillies
1⅓ kilograms lamb neck fillets
3 tablespoons extra virgin olive oil
4 cloves garlic (peeled)
salt
500 millilitres dry white wine
2 bulbs of garlic (unpeeled)
1 tablespoon fresh rosemary (chopped)
2 tablespoons tomato concentrate

3 dried chiles
2⅞ pounds lamb neck fillets
3 tablespoons extra virgin olive oil
4 cloves garlic (peeled)
salt
17½ fluid ounces dry white wine
2 heads of garlic (unpeeled)
1 tablespoon fresh rosemary (chopped)
2 tablespoons tomato paste

Method

Buglione Dell'albergo is a community recipe submitted by Andrea and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the chillies in a small bowl and cover with hot water. Leave them in the water until you need them.

Remove most of the fat from the lamb fillets and cut into smallish chunks.

Heat the oil with the peeled garlic cloves in a large saute pan. When the garlic aroma rises take out the cloves and discard them. Brown the meat on all sides. Don't overcrowd the pan. When you see drops of blood seeping to the surface the meat is ready to be seasoned with salt and covered with wine.

Divide garlic heads into cloves and only remove outer layer of skin. Throw the unpeeled cloves into the pan with soaked chillies which should be broken up into tiny pieces. Bring to boil and simmer, covered for 30 mins.

After that mix in the rosemary and the tomato concentrate turning the meat over. Continue cooking gently with the lid on for another hour. The meat should cook in plenty of liquid and still have quite a lot of juices at the end of the cooking. Add boiling water if necessary.

Check for seasoning before serving. Anna Del Conte recommends serving with polenta. She says the traditional way is with 2 slices of toasted bread.

Put the chillies in a small bowl and cover with hot water. Leave them in the water until you need them.

Remove most of the fat from the lamb fillets and cut into smallish chunks.

After that mix in the rosemary and the tomato paste turning the meat over. Continue cooking gently with the lid on for another hour. The meat should cook in plenty of liquid and still have quite a lot of juices at the end of the cooking. Add boiling water if necessary.

Check for seasoning before serving. Anna Del Conte recommends serving with polenta. She says the traditional way is with 2 slices of toasted bread.