This rich and delicious dish of roasted lamb flavoured with mushrooms and truffle really shows off the very best of the cuisine of Umbria. This is without doubt a grand recipe of the upper-class kitchens of the region, and is a sharp contrast to the simple, basic recipes of the neighbouring peasant and shepherd communities. If fresh truffle is not available, it is always better to use a truffle butter rather than truffle oil, which is sometimes so full of chemical ingredients that it can be a long way from the real taste of precious Italian black truffle.
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