Satrianese-style Lamb with Potatoes and Crunchy Peppers
A second meat dish from the ancient Lucanian tradition: Satrianese lamb. A main course borrowed from the peasant cuisine of Satriano di Lucania, a small town near Potenza, in Basilicata.
Servings: 4 persone
Ingredients
- 1 kg lamb meat or kid
- qb Extra virgin Olive Oil
- 1 clove Garlic
- qb Salt
- qb Chili Pepper
- 4 pcs Potatoes medium-large size
- 5 pcs Peppers crunchy
Instructions
- Take a non-stick skillet large enough.
- Sear the chopped meat in small pieces with a little oil and half a garlic clove.
- Add the salt,
- When browned enough, remove it and place on a plate.
- In the same skillet where the meat was sautéed, add more oil and fry the previously peeled, washed, and sliced potatoes.
- Sear the potatoes well, add salt. When they turn golden, remove and place on another plate.
- Still in the same pan, add a little oil in which the crunchy peppers were prepared.
- Put back the meat, potatoes, and crunchy peppers into the skillet and cook for another 5 minutes. Arrange everything in a baking dish.
Notes
The lamb can be replaced with kid, depending on preferences and availability.
The crunchy peppers are a Lucanian specialty. If unavailable, they can be substituted with fresh red peppers, though it slightly changes the original recipe.