Happy Tuesday everyone! I am mega excited to now be including recipes in my blog on a weekly basis. I have always enjoyed cooking, and of course eating, wonderful Italian food. Growing up I lived next door to my Nonna (grandmother), who happily spent the majority of her time cooking and baking for the whole family. Naturally, I was her favourite, so got first dibs on the dish of the day and also got to watch and learn as she cooked! From her, my mother and my maternal Nonna, I developed a real love for Italian food and real desire to learn more. I already know a few family classics, but I have also been looking at recipe books and finding new inspiration so that I can bring you some classic and modern Italian recipes.
In the health and fitness industry Italian food is not necessarily looked at as being particularly healthy, but this perception could not be further from the truth. Italian cooking is about so much more than pizza and pasta, it is about using simple, fresh and natural ingredients to make delicious meals and bringing family and friends together. What can be unhealthy about that?
Today’s recipe is a new one that I tried and is based on a recipe from Gennaro Contaldo. It looks like it takes a long time, but it is actually just a case of leaving it to cook in the pot. It is no hassle at all…
Agnello (lamb), is not something that have had much experience with, so I was slightly apprehensive about choosing to start with this recipe. Giulio absolutely loves lamb though, so we decided to give it a go! It was actually really easy and was absolutely delicious. I am a big fan of cooking large portions and saving them as meals throughout the week, so I made a serving for 6 people and ate it for dinner over a few nights. It tastes even better after a day or two because the flavour of the dish deepens.
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