Dish

Agnello in salsa bianca

Lamb in white sauce

Agnello in salsa bianca is made by first browning lamb chops in a pan. The lamb is then simmered in a sauce made from white wine, chicken broth, and heavy cream. The sauce is seasoned with garlic, rosemary, and thyme, giving it a rich and savory flavor. The dish is typically served with a side of roasted potatoes or polenta. The creamy sauce pairs well with a full-bodied red wine, such as a Chianti or Barolo.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Agnello in salsa bianca has its roots in the northern Italian region of Lombardy. The dish is believed to have originated in the 16th century and was a favorite of the aristocracy. Today, it is a popular dish throughout Italy and is often served at special occasions and celebrations.

Dietary considerations

Gluten-free

Variations

Agnello in salsa bianca can be made with different cuts of lamb, such as lamb shanks or leg of lamb. Some variations also include the addition of vegetables, such as mushrooms or artichokes, to the sauce.

Presentation and garnishing

Agnello in salsa bianca is typically served on a large platter, with the lamb chops arranged in a circular pattern and the sauce poured over the top. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprinkle of grated Parmesan cheese.

Tips & Tricks

To ensure that the lamb is tender and juicy, be sure to brown it well on both sides before simmering it in the sauce. Also, be sure to let the lamb rest for a few minutes before serving to allow the juices to redistribute.