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Costine d’agnello con Provolone Valpadana piccante stagionato

Saffron lamb ribs with seasoned spicy Provolone Valpadana DOP

Categoria: Seconds
Difficoltà: facile

Ingredienti:

  • 60 g di Provolone Valpadana D.O.P. piccante stagionato
  • 1 kg di costolette d’agnello
  • 1 g di zafferano
  • 1 cipolla dorata
  • 1 carota media
  • 250 ml di brodo vegetale
  • 1/2 bicchiere di vino bianco secco
  • Olio extravergine d’oliva, sale, rosmarino, prezzemolo

Preparazione:

Scaldate 4 cucchiai d’olio in un tegame ampio, unite le costolette e fatele rosolare qualche minuto da ambo i lati. Salatele e toglietele dal fondo di cottura. Unite la cipolla affettata sottile, la carota sbucciata e tagliata a rondelle e un rametto di rosmarino pulito. Fate soffriggere cinque minuti a fiamma media, mescolando spesso, quindi unite nuovamente le costine. Sfumate con il vino bianco, fatelo evaporare, quindi aggiungete il brodo nel quale avrete disciolto lo zafferano. Cuocete con il coperchio circa 25 minuti. Dividete l’agnello nei piatti e completate con il Provolone Valpadana D.O.P. piccante stagionato a scaglie.

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