Agnello di Buglione
Agnello di Buglione is ancient and popular farmer’s dish that was made famous with the Sagra dell’Agnello in San Martino sul Fiora.
This simple recipe is a hearty and delicious dish that is perfect for a winter’s evening. Buglione means ‘things’ in the local dialect, precisely because this dish was made with lamb scraps that had to be used up one way or another.
If you don’t feel like cooking, you can try this traditional dish at the Sagra dell’Agnello on each year in mid-April. But get in early. It always sells out.
500g of lamb
200g tomato pulp
25g tomato paste
4 slices of Tuscan bread
1 garlic clove
1 cup white wine
1 cup white vinegar
Prepare the ingredients. Cut the chilli, remove the seeds and chop it with the clove of garlic and the pancetta. Finely chop the onion.
Heat 2-3 tablespoons of oil in a casserole dish. Add the lamb and brown on all sides before adding the vinegar. When the liquid has almost evaporated and you no longer smell vinegar, add the white wine and let it evaporate. Remove the lamb, lower the heat to a simmer and add the garlic, onion, pancetta and chopped chili.
After 2-3 minutes, add the tomato paste and the pulp dissolved in a little vegetable broth or hot water. Add the lamb, cover with a lid and cook on a low heat for 1 hour and 30 minutes. From time to time, turn the meat and add little water or hot broth if the liquid evaporates. Season and continue cooking for another 30 minutes. Meanwhile, toast the slices of bread under the oven grill. Rub with garlic, if you like, and a little olive oil. Place bread in individual dishes and divide the lamb roast and its juices on top.