Mutton stew with semolina
- .
- .
- .
Ingredients
For the stew
- 1 kg mutton
- 1 litre Cesanese di Olevano
- Romano DOC wine
- 2 cloves
- celery to taste
- carrot to taste
- onion to taste
- bay leaves to taste
- rosemary to taste
- fresh sage to taste
- black pepper grains to taste
For the semolina
- 250 ml milk
- 125 g semolina
- 50 g freshly grated
- Parmigiano Reggiano PDO
- 20 g butter
- 1 egg yolk
- salt to taste
Directions
For the mutton stew
- Marinade the mutton for 24 hours in the Cesanese wine with celery, carrots, onion, bay leaves, cloves, black pepper, rosemary and sage.
- Remove the wine (keep it for later).
- Fry the mutton for 30 minutes, then add the wine marinade and cook for 2 hours on a low heat or until the meat becomes tender.
For the semolina
- Heat the milk; when it boils, pour in the semolina and stir with a wooden spoon for 15 minutes.
- Add the butter, egg yolk and Parmigiano Reggiano, mix carefully and then pour the mixture onto a greased marble top, cover with a wet dish towel and with a rolling pin, roll out until the layer is 1 cm thick.
- When cold, cut into round discs using a glass.
- Quickly scorch the semolina discs on the hob.
- Serve the mutton stew together with the semolina discs.
Wine pairing suggestion
Cesanese di Olevano Romano DOC|
More delicious recipes
This is one of the many fantastic recipes available on this blog