Easter is approaching and our Gianluca Zamboni, in keeping with the holidays, offers us a ready to cook perfect for the occasion: the Pasqualino or roast lamb.

Gianluca Zamboni shows Pasqualino finished and ready to be cooked.

The dish can be prepared using different cuts on its belly in the boned leg or shoulder of lamb. . Gianluca prepares it for us with the belly to where, beyond the brine, add a filling inside, the so-called "pastin", a mixture of own production-based sausage a bit 'spicy and so christened by our master butcher. Everything is then hand-tied: the roast in this way does not drop as if it was put online and suffering better. A dish definitely tasty, great for both to be cooked roast with a little 'of wine - but the beer is even better - that cut into slices no thicker than 1.5 cm and cooked grilled.

In the meantime, what to say? Happy Easter to all!

For more information:
Ancient Butcher Ghioldi
Via Trivellari, 5 - Modena center
Tel: 059 4279499

Pasqualino

Ingredients: Lamb (abdomen, thigh or shoulder), pork sausage, bacon, brine

Preparation: Spread the belly of lamb and sprinkle with the brine prepared in advance, after which lie above the mixture of spicy sausage. Wrap it all up in order to get a roll to close (starting from the sides and then closing above) with slices of bacon cut into medium-stretched thin. Tie the roll with the rope. Once the ligation add a sprig of rosemary.

Cooking: You can cook the roast roll by frying in a pan with garlic, olive oil, rosemary and salt. Add a glass of white wine (or beer) and cook for about two hours, or grilling, about twenty minutes, cut the roll into slices no thicker than 1.5 cm.