Dish
Agnello con le olive
Lamb with olives
Agnello con le olive is made by cooking lamb in a tomato and olive sauce. The lamb is first browned in a pan and then simmered in the sauce until tender. The dish is usually served with pasta or bread.
Origins and history
Agnello con le olive is a traditional Italian dish that is believed to have originated in the southern region of Calabria. It is a popular dish during Easter and other special occasions.
Dietary considerations
Agnello con le olive is a high-protein dish that is low in carbohydrates. It is a good source of iron and vitamin B12. However, it is not suitable for people who are allergic to lamb or olives.
Variations
There are many variations of Agnello con le olive. Some recipes call for the addition of capers or anchovies. Others use different types of olives such as Kalamata or green olives.
Presentation and garnishing
Agnello con le olive is usually served on a large platter with the lamb and sauce on top. It is garnished with fresh herbs such as rosemary or thyme.
Tips & Tricks
To make the dish more flavorful, marinate the lamb in olive oil and garlic before cooking.
Side-dishes
Agnello con le olive is usually served with pasta or bread. It can also be served with a side salad or roasted vegetables.
Drink pairings
Agnello con le olive pairs well with red wine or beer.
Delicious Agnello con le olive recipes
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