If you like lamb then you can’t miss “Scottadito Lamb” from Villa Campestri Olive Oil Resort, a delicious dish that enhances the delicacy of lamb chops.
The lamb is the son of the sheep that has not exceeded 12 months of age, its meat is tender, tasty and very digestible.
Lamb meat in Italy is widely consumed during Easter days, when it appears on the table in many different recipes, but it could be a good substitute for white meat throughout the year.
This is because the properties of lamb are many and its taste is exquisite.
Let’s see in detail what are the properties of lamb:
In short, lamb is really recommended for its high beneficial properties and for the adequate proportion between proteins and fats.
It can be cooked in many ways but a really delicious recipe is the famous “Lamb Scottadito”.
Cooking “Scottadito Lamb” is not difficult but it is important to follow a few small tricks.
First of all, let’s start with the choice of meat.
The ideal meat to make an excellent “Scottadito Lamb” is that of suckling lamb, as its meats are very tender and delicate.
“Semi-weaned” lamb may also be fine, even if its meat has a more intense flavor.
Another secret to cooking a delicious scottadito, so called because it must be eaten very hot, is to dry the meat before placing it on the grill, preferably in cast iron. It is also better to take it out of the fridge at least an hour before cooking.
Ideal for cooking is 3 minutes per side, otherwise they may overcook and the meat may harden.
When turning it from one side to the other it is important to be careful not to puncture it with a fork so as not to let liquids come out.
Very well, now you are ready, let’s move on to the recipe of the Lamb Scottadito of Villa Campestri!
Ingredients for 4 people)
12 lamb ribs in the loin;
800 g spinach (frozen or cooked);
1/4 clove of garlic;
1 bunch of mint;
1 coffee cup of pine nuts;
3 tablespoons of grated pecorino cheese;
8 tablespoons extra virgin olive oil;
salt pepper to taste
Take the mint and make a pesto with the cheese, pine nuts, 1/4 clove of garlic and oil.
Grill the lamb taking care not to overcook it.
Arrange the ready-made ribs on the spinach, sautéed in a pan and drizzled with lemon, arranged in the middle of the plate.
Finish with salt, pepper and pesto around and a little over the meat.
The Villa Campestri’s recipe differs slightly from the classic one in that it is enriched by the flavor of delicious aromas, such as mint.
In our “L’Olivaia” restaurant we pay the utmost attention to the quality of raw materials, rigorously selected by the best local producers
If you want to taste our delicious Lamb Scottadito we are waiting for you at Villa Campestri Olive Oil Resort!
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!
The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.
Mugello is a beautiful Tuscan land where Villa Campestri stands, a land rich in traditions, history and nature. We want to lead you to discover the most beautiful villages in this area to visit the churches and the parish churches that are absolutely not to be missed. Here’s what to see and what to do […]
Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.