We continue our journey through the gastronomic excellence of Antioch with a dish that is an expression of the island's pastoral and family cuisine: Spalla d'Agnello Ripiena in Brodo (stuffed lamb shoulder in broth).
This recipe is brought to us by Daniela Cartaowner of theAgritourism Piana di Canaia well-established reality in Sant'Antioco, which for years has been preserving and proposing the most genuine flavours of the territory.
Historically linked to the cycles of pastoral life, as it was prepared during the shearing period, this speciality also finds its place during the festive season and, in particular, at Christmas. Stuffed shoulder in broth is an example of a complete meal: the broth was initially served as minestrone with pasta or noodles. Later, the stuffed meat was served as a main course.
Ingredients
A shoulder of lamb
Eggs
Breadcrumbs
Grated cheese
Onion
Marjoram
Optional: peas or dried/fresh tomato
Preparation
The success of this preparation lies in the balance and richness of the filling.
For the filling mixture, mix the breadcrumbs, grated cheese, eggs, onion and spices until a medium consistency is reached: the mixture should not be too soft, but neither should it be too dry.
Once the stuffing has been prepared, the lamb shoulder, strictly raw, is carefully carved and opened.
Once the shoulder has been stuffed with dough, it is carefully sewn to seal the ingredients.
The next stage is cooking, which is done by boiling.
The result is a succulent dish that offers the broth as the first tasting element. Daniela points out that the shoulder can already be tasted freshly cooked, but another option would also be to bake it in the oven until golden brown.
Conclusion
The Spalla d'Agnello Ripiena in Brodo is a tribute to the gastronomic history of Sant'Antioco, a dish of substance and memory that the Piana di Canai farmhouse offers with passion and respect for tradition.
