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This recipe was uploaded by madamada
Meanwhile get your "battuto" ready: lemon rind, garlic cloves, sage and rosemary finely chopped together.
The last half hour of baking put the "battuto" in your pan around where the sauce is, close the oven and count until 15 (seconds) then pour in the dry white wine and complet the baking.
Tis I made was agnello from Sardinia, we ate it with roasted white polenta, I thought that 1 kg was too much ................. it served three of us.
I owe this recipe to cuoco Roberto