Spalla di castrato con i fagioli cannellini

Name: Spalla di castrato con i fagioli cannellini (Lamb shoulder with cannellini beans)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 12 ounces (350 g) dried cannellini beans, soaked and ready to cook; 3¼ cups (750 ml) meat or vegetable broth; 3¼ cups (750 ml) meat or vegetable broth; 3¼ cups (750 ml) dry red table wine; 4 tablespoons medium-fruity extra-virgin olive oil; pepper; 3½ ounces (100 g) prosciutto rind; 3¼ pounds (1.5 kg) shoulder of castrato; salt; 1 small white onion; 1 whole clove; 1 small celery rib; 1 small bunch flat-leaf parsley; 1 slice lardo; 1 small carrot

Lamb shoulder with cannellini beans

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

3½ ounces (100 g) prosciutto rind
1 slice lardo

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Drop the rind into about 2 quarts (2 liters) boiling water, cover, boil for 10 minutes, and then drain. Scrape the rind carefully to remove any hairs. Cut the lardo into narrow strips. Tie together