320. Spalla d’Agnello all’Ungherese

Shoulder of Lamb Hungarian Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

If it is not Hungarian, it might be Spanish or Flemish—the name does not matter, as long as it is to the taste of whoever eats it, which I believe it will be.

Cut the shoulder into thin square pieces about three fingers wide. Finely chop two spring onions, or three