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A second course of meatof the ancient traditionLucanian: Satrianese lamb. A second course that borrows from the peasant cuisine of Satriano di Lucania, a small town on the outskirts of Potenza, in Basilicata.
Portions:4 people
Ingredients
- 1 kg lamb meat or kid
- to taste Olive Oil extra virgin
- 1 clove Garlic
- to taste Salt
- to taste Chili
- 4 no potatoes medium size
- 5 no peppers brans
instructions
- Take a non-stick pan that is large enough.
- Brown the meat cut into small pieces with a little oil and the halved garlic clove.
- Add the salt,
- When it is browned enough, remove it and place it on a plate.
- In the same pan in which the meat was fried, add more oil and fry the potatoes, previously peeled, washed and cut into slices.
- Brown the potatoes well, add salt. When they have become golden brown, remove them and place them on another plate.
- Still in the same pan, add a little oil in which the bran peppers were prepared.
- Put the meat, potatoes and peppers back into the pan and cook for another 5 minutes. Place everything in a baking dish.
Notes
L'agnello può essere sostituito dal capretto, a seconda delle esigenze e gusti.
I peperoni cruschi sono una tipicità lucana. In mancanza possono essere sostituiti con i peperoni rossi, freschi anche se cambia leggermente la ricetta originale.
