What's An Inverted Bob

lamb with stewed figs and grape must concentrate






I am back from Canada ... 25 days of intense and emotional journey in three eastern Cananda Ontario and Quebec ... a journey that took us from organic markets: such as the wonderful merchants of St. Lawrence in Toronto:



fomose At Niagara Falls :




Then in the midst of 120,000 gannets on the island of Bonaventure in the Gaspésie:


But all this and more will speak more calmly ...
Now we come to the first recipe tested in Italy after 25 days of Canadian cuisine and having kissed and hugged my pot :) This is a
lamb seared on the hot ashes to remove that hint of fat that may not like and then passed in a pan with a mixture by passing the figs cut into quarters in the butter with rosemary and sage blended with the .... lambrusco.
then added a teaspoon of sugar and salt mascobado. Added
the lamb gets wet with a drop of grape juice concetrato ... a highly refined product that is obtained with a very slow process riscaldamenteo the must for more than 48 at low temperatures and produces an organic farm (mes = module experimental ecological) near Ascoli Piceno.
To Serve garnished with the fig cut in slices and warmed in the oven and slices of lamb kidney seared with rosemary and sage and then flambizzate with the tramp:)



Enjoy your meal and the next;)