Skip to main content

Il Verdetto di Pasqua + Sella & Mosca Terre Rare Riserva Carignano #ItalianFWT


Today the Italian Food Wine & Travel bloggers are sharing Italian Easter Wines and Food. Jen of Vino Travels is our hostess.

One thing I loved about my Easter in Rome was that it was about the resurrection and not about Peeps and Cadbury Eggs! It was about something sacred. It was about family. And it was about food. Well, maybe it wasn't about food, but food is how I commemorate and celebrate, so it was about food for me.

Here's what the #ItalianFWT crew is sharing...

If you are seeing this early enough, come join our live Twitter chat on Saturday April 1st @ 11am EST using hashtag #ItalianFWT. Ci vediamo! And, looking forward, next month, Gwendolyn of Wine Predator will lead a discussion of Italian Sparkling Wines. Stay tuned for that.


In My Glass...
I don't know that this is particularly Easter-y wine, but it's definitely the one I wanted to pair with my Easter-y dish. I have always loved Sardinian wines and this one is no different. This 2012 Sella & Mosca Terre Rare Carignano del Sulcis Riserva is a single varietal made from the Carignano grape.

My first impression of the 2012 Sella & Mosca Terre Rare Carignano del Sulcis Riserva was a complete transportation back to Sardinia. Sticking my nose in the glass, I reveled in the dried herbs, evergreen, and spice aromas. On the tongue, I got those same notes along with understated fruits and a tinge of balsamic. Lots of minerality and hefty acidity lent this wine a lot of character at a reasonable price point. I thoroughly enjoyed this and regret not having any more bottles to uncork.


On My Plate...
After a day of sledding near in the Cascade Lakes area below Mt. Bachelor, last week in Central Oregon, I finally had time to make my version of il verdetto di Pasqua while Jake took the boys to the pool.


We love lamb at all times of the year, but I especially like to serve it for Christian holidays, especially Easter. Agnus dei - lamb of God - and all!

Traditionally verdetto is a rich, savory stew made even more decadent by the addition of eggs and grated cheese to coat the meat and vegetables with an unctuous cream. It's very common dish for Easter but especially for the Monday following, called Pasquetta or Pasqualino. I prefer to do my lamb as a roast and made the sauce to spoon over the meat slices like a gravy.


Ingredients
  • 2 pounds boneless lamb (you can use shoulder, I used the leg)
  • 6 to 7 whole garlic cloves
  • 1 white onion, peeled and thinly sliced
  • 2 T butter
  • 1 T olive oil
  • 1 C dry white wine
  • 2 C fresh shelled peas
  • 3 large eggs
  • 1/2 C grated pecorino or Parmigiano-Reggiano
  • 1/2 C fresh flat-leaf parsley, chopped
  • freshly ground pepper


Procedure
Preheat oven to 325 degrees F.

Cut slits in the roast and stuff the whole, peeled cloves into the slits. Sprinkle freshly ground pepper over the roast.

In a skillet large enough to hold the roast, melt 1 T butter in olive oil. Add the onion slices and cook until the onion is softened and beginning to turn translucent. Spoon the onions into a baking dish.

In the same pan, melt remaining tablespoon of butter. Sear the lamb on all sides, approximately 1 to 2 minutes per side. Place the lamb into the baking dish on top of the onions.

Deglaze the pan with white wine and bring to a boil, stirring to scrape up any bits of meat and onions.


Pour the wine over the lamb and cover with foil. Roast to 90 minutes.

Just before the 90 minutes are up, blanch and drain your peas. In a medium mixing bowl, whisk eggs, grated cheese, and parsley. Remove the roast from the oven and carefully uncover it. Whisk 1 ladle full of the cooking juices into the eggs, tempering the eggs so that they don't scramble. Spoon the egg mixture over the entire roast, stirring to combine all of the cooking juice into a creamy sauce.

Let stand for 10 minutes before slicing into the roast. Carve the meat into thin slices and serve on individual plates with a generous topping of the sauce.


I served slices of lamb, covered in the sauce, with a side of roasted purple potatoes. Che squisito!

Comments

  1. Oh my gosh! Camilla, I have missed these posts. You have me mouthwatering over that stew. Mmmm. Fantastic recipe.

    ReplyDelete
  2. Looks delicious Camilla! Love your wine pairing, too. Just had a varietal Carignan last week (from France though) and it was fantastic. Now I have a recipe to try with it!

    ReplyDelete
  3. Ok. Whole garlic in the roast!

    You always teach me & most of all get me thinking about what a cook can do to make food truly special.

    Happy Easter to you & yours!

    ReplyDelete
  4. Ok. Whole garlic in the roast!

    You always teach me & most of all get me thinking about what a cook can do to make food truly special.

    Happy Easter to you & yours!

    ReplyDelete
  5. Sardinia has some great wines and that dish looks amazing! That's great you got to celebrate Easter in Rome before and I agree that I appreciate that the focus is on family and food (of course) than all our Easter hype. Although its great for the kids.

    ReplyDelete
  6. I'm a total egg slut but I've never thought to blend them into braising liquid. Does it create a similar texture to carbonara?

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur