Basque-style Agnello in Salsa Bianca

Ingredients

In this Basque adaptation of Agnello in Salsa Bianca, we incorporate Basque flavors and techniques to create a unique fusion dish. The original Italian recipe is traditionally prepared with lamb, but we infuse it with Basque spices and herbs to add a distinct flavor profile. Additionally, we modify the cooking technique to incorporate Basque culinary traditions, resulting in a dish that beautifully marries the best of both cuisines. We alse have the original recipe for Agnello in salsa bianca, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 15g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat.
2. 2.
   Add the lamb chunks and cook until browned on all sides. Remove from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced red bell peppers and diced tomatoes to the pan. Cook for a few minutes until the vegetables soften.
5. 5.
   Sprinkle the paprika, dried thyme, and dried oregano over the vegetables. Stir well to combine.
6. 6.
   Return the lamb to the pan and pour in the chicken broth. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 1.5 to 2 hours, or until the lamb is tender.
8. 8.
   Stir in the heavy cream and simmer for an additional 10 minutes, allowing the flavors to meld together.
9. 9.
   Adjust the seasoning if needed and serve hot.

Treat your ingredients with care...

• Lamb — For the best results, choose tender cuts of lamb such as leg or shoulder. Trim any excess fat before cooking to ensure a leaner dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• Serve the Basque-style Agnello in Salsa Bianca with crusty bread or Basque-style potatoes for a complete meal.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the pan before adding the chicken broth.

Serving advice

Serve the Basque-style Agnello in Salsa Bianca hot, garnished with fresh herbs such as parsley or basil. Accompany it with a side of Basque-style potatoes or a simple green salad for a well-rounded meal.

Presentation advice

Arrange the tender lamb pieces on a serving platter and pour the creamy white sauce over them. Garnish with a sprinkle of paprika and a sprig of fresh herbs for an elegant presentation.