Lamb cacciatore

We pair this traditional, central Italian recipe is with Mongrana Querciabella

Ingredients for 4 people:

1kg stew-cut lamb shoulder, 3 tablespoons extra-virgin olive oil, 3 salted anchovies, white wine, white-wine vinegar, 2 garlic cloves, rosemary, salt and pepper.

Directions:

Heat the oil in a pan and brown the lamb well at a medium heat, turning the pieces over to obtain a nice, uniform color. Season with salt and pepper and douse with some wine.

Once the wine has evaporated, lower the heat, cover and cook until the meat becomes tender. Control occasionally and add, if necessary, a little wine or warm water to keep moist,

Wash and clean the anchovies and then mash them together with the peeled garlic, some rosemary needles and a few spoons of vinegar.

When the lamb is cooked, add in the mash and mix well and once the vinegar has evaporated remove the pan from the heat. Serve hot.

Wine to pair:

Mongrana Maremma Toscana Igt 2015 Querciabella

Intense and bright ruby red color. Very fruity nose of cherry, blackberry and cranberry, then wet ground and undergrowth. Delicious palate, very pleasant with a restrained tannin and well balanced by the alcohol warmth.

Production Area: Banditella, Podere Harras and Sugherettaia vineyards at Alberese, in Tuscan Maremma area, grown since the beginning  with biodynamic viticulture.

Grape varieties: 50% Sangiovese, 25% Merlot and 25% Cabernet Sauvignon grapes.

Wine-making: grapes are picked by hand and harvested based on their phenolic maturation, using small crates. In the cellar they undergo fermentation in stainless steel vats. After malolactoic fermentation, the wine undergoes élevage both in stainless steel and cement until it is blended to be bottled, for about 1 year.

Alcoholic Content: 13,5% vol.

Serving Temperature: 14-18°C.

Shelf Price: € 19

Due to its production system, this wine is suitable for vegans and vegetarians.

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