Recipes from Arezzo

We offer some recipes typical of the area of Arezzo.

Acquacotta

Ingredients:

  • 6 slices of stale bread home
  • 3 large onions
  • Ripe tomatoes or "peeled": 400 gr.
  • 6 eggs
  • Grated Pecorino
  • Basil
  • Celery leaves
  • Oil Olivas
  • ale and pepper

Preparation:

In a pot fate wilt, with 8 tablespoons of olive oil, onions chopped fine. When they are almost fulfilled (add a little water if necessary) United tomatoes peeled and seedless, the basil leaves and coarsely chopped celery, salt and pepper. Cook for about half 'now and then paid one and a half liters of water (or broth). Keep on fire for another 30 minutes. Directly in the pot add the eggs being careful not break cuocetele for 3 or 4 minutes so they become like 'Egg shirt. " In bowls, or in terrines, put the slices of roasted bread, cospargetele of pecorino and versateci above, with a ladle, the acquacotta hot. Make touch an egg-head. Serve with pecorino other party.

Pappardelle al sugo di ocio

Ingredients:

  • eggs
  • salt
  • flour
  • water
  • minced meat of ocio with Fegatelli
  • increased tomato
  • concentrated tomato
  • pepper
  • nut by half brodo

Preparation:

Take the flour disponetela at the center of the table to make a volcano, inside rompeteci 2 eggs, adding half teaspoon of salt and if the dough is too strong add water when you have reached a ball uniform and well mixed, with stendetela the pin and made a puff of a millimeter thick, cut a long stripes, to obtain the pappardelle ... make it boil for a few minutes in water, drain and put the sauce sugo.SUGOPer take a large pot put olive oil, made soffriggere the onion very fine pieces add the minced meat and Fegatelli de ocio, un po 'di salt and then add a little water and Brodin nut and carrot (2 cups), when the Brodin begins to evaporate, add a glass of tomato paste and one of strizzata concentrated, continue to rumare always with a wooden ladle, until the sauce is not reached cottura.se want a sprinkling of pepper.

Tripe with potatoes

Ingredients:

  • 2 kg of veal tripe
  • 1 kg of potatoes
  • an onion
  • a stick of celery
  • parsley
  • A small carrot
  • a hard rind of parmesan cheese
  • 3 tomatoes "Pendolino"
  • salt and hot pepper in oil

Preparation:

It is good clean tripe, cut it into strips and deterge in lightly salted boiling water for 20 minutes. It drains and rinses several times in cold running water. Take a saucepan suitable for cooking the broth, is filled with cold water, put the tripe with all other ingredients except red pepper and comes on the big stove. It covers in the pot and cook tripe face for two hours and a half. Join the potatoes cut into tocchetti and continue cooking. When the potatoes are cooked, goes off the cooker and serve hot potatoes and tripe dishes in the first individual adding a spoonful of chilli oil and dusting with grated fresh pecorino cheese.

Lamb with rosemary

Ingredients:

  • 1 leg of lamb from 1.5 kg
  • 2 cloves of garlic, peeled and cut into slices

MARINATED THE MUSTARD:

  • 1 / 4 cup brown sugar
  • 2 tablespoons mustard seed
  • 1 tablespoon lemon juice
  • the grated rind of 1 lemon
  • 2 tablespoons minced fresh rosemary

Preparation:

Trim the meat by removing excess fat.

MARINATED THE MUSTARD:

Mix sugar, mustard, lemon juice, the lemon rind and rosemary mixing the ingredients well. Practice 4-6 cuts in the lamb and put a slice of garlic and some rosemary needles in each opening obtained. Spennellate the meat with the marinade with mustard. Put the lamb on a grill supported by the skin. Bake uncovered for 25-30 minutes at 500 watts, turning the meat and greasing a half cooked. If you want to brown the skin, put the lamb in preheated oven at 220 ? C for 5-10 minutes. Let rest under a sheet of tin for 10 minutes before cutting.

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