Cut small pieces of lamb, from a piece of meat that has some marbling. Otherwise, thread the lamb alternately with pieces of fat, on skewers that have been soaked in water. Grill over a hot fire for a couple of minutes on each side. Season to taste with salt. Serve with bread drizzled with olive oil and a good glass of Montepulciano D’Abruzzo wine.
Come with me to Abruzzo and hunt for truffles amid spectacular vistas of hilltop towns, fields of grain and abundant fragrant wildflowers. When we’ve got our truffles, we’ll make maccheroni alla chitarra and shave our bounty over the top. Interested? Follow me.
Most truffle hunters won’t reveal their secret places for finding these treasured tubers, so we felt particularly lucky to be given this insider’s look. Truffles grow near the roots of oak trees, and those roots extend far beyond the trunk of the tree. Fritz was on the scent almost at the start of the path.
Truffle and Ricotta Cheese Sauce
recipe courtesy of Italia Sweet Italia
printable recipe here
320 grams (about 3/4 lb.) pasta alla chitarra (or other pasta)
50 grams (about 2 ounces) black truffles
250 grams (about 1/2 lb.) ricotta cheese
4 garlic cloves
2 T. butter
extra virgin olive oil to taste
salt, pepper to taste
- Clean and chop the truffles
- Heat the extra virgin olive oil and the garlic cloves, without frying
- Remove the garlic and add the chopped truffle for a minute
- Drain the pasta
- Add the butter and ricotta cheese in the pan with the olive oil and the truffles
- Heat over a high flame until just warmed through, then mix with the pasta
- Serve with grated truffle on top.
Marinated Fresh Anchovy Bruschetta
Printable Recipe Here
8 fresh anchovies
1 glass of white wine
1 cup of white vinegar
extra virgin olive oil
- Debone the anchovies, tear off the head and wash them thoroughly.
- Place the fillets in a container and cover with vinegar and wine and let them sit for at least an hour, preferably two.
- Remove the anchovies from the container and dry gently with a clean cloth.
- Place the anchovies over the bread, add bits of fresh cherry tomatoes, a sprinkling of chopped parsley and a little coarse salt, then finish with a drizzle of extra virgin olive oil.