Lamb Pie | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- Опубліковано 14 кві 2022
- This delicious and beloved savory lamb pie is made in every home in Ragusa, in the Region of Sicily for Easter. This very typical dish is made by the Ragusani nel mondo, no matter where they live!
Dough:
4 cups flour
1 teaspoon SAF instant yeast
1/3 cup vegetable shortening
1 1/3 cups warm water
1 teaspoon salt
Filling:
1 1/2 lbs lamb stewing meat with bones
1 1/2 lbs lamb shoulder chops (3 chops) with the little round bone, each cut into about 3 pieces
5 large cloves garlic, peeled and chopped
1/2 bunch of Italian flat leaf parsley, chopped
salt and black pepper to taste
2 tablespoons of flour to place on the bottom before the filling is added to the crust to help thicken the meat juices while baking.
Glaze:
1 egg beaten and brushed on the top crust.
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
All for the Sibling Broccoli Rabe contest say I ! ✋🏿
Sounds like a great competition with only winners!
A perfect response, Giovanna. 🍷
I have recently discovered your videos. I love to watch them and admire the amount of work you put into your cooking and presentation. My Mom had the same approach as you put into your beautiful dishes. Congratulation to your granddaughter. The quality of the videos is exceptional!
Remember my mother and Nana who were both from Ragusa making this every Easter. Such wonderful memories.
Thank you very much. Your way of cooking honors your ancestors and spreads this connection all over the world. It was very special to follow this video.
Thank you, Daniela, our traditions represent and keep our histories alive!
Baked lamb pie at Easter. New to me but there's always a first time for everything. As a retired nurse
it's now a treat to view your Sicilian recipes. Truly grateful. Music to my ears.❤❤😊
Another video from this channel popped up as a recommendation, early this morning. Now, nearly twelve hours later, I am still enjoying Giovanna’s other videos. Very nice!❤
Giovanna is addictive. I can attest to that. Now, I don’t want to spend a day without her.
I made the pie, and it turned out fantastically! Thank you for the amazing recipe!
The joy your videos bring me is immeasurable. Thank you so very much. Love to you and Howard and your family. Buona Pasqua!
Grazie Mille! Buona Pasqua from my Family to Yours!
Brava! Love your kitchen paint colour. ❤ from Canada
Wow! What a beautiful pie!
❤❤❤wonderful❤❤❤
Thank you for doing this.
Fantastic bring back memories 👏
Old school chopping techniques, love the knife. Fabulous recipe.
I want to know the history of that knife, Giovanna. I bet it has a story to tell.
You are a great teacher ❤
Thank You, Giovanna. Happy Easter! 💎💎💎
Prego. Happy Easter to you, Christopher!
😊 ❤ love it
This is a treasured Easter dish from Ragusa. After my husband and I retired from teaching we went to Ragusa for Easter to enjoy the special holiday dishes!
Thank you for the recipe!
You are Very Welcome!
This looks so delicious!
Thank You Chef, I saw your interesting Channel and I've Subscribed!
That looks delicious 😍
And it is Delicious!
congrats and auguri.
Bravo! I enjoyed watching this video! I have your book and use it all the time. Hello to Nicoletta & Steve. Happy Easter!
Thank you Sue, I will give your greetings to Nicoletta and Steven!
You’re a very good cook. Keep up for a good work. I’m sending my love to you 😊😊😊😊
Thank You so Much!
Ho ancora il sapore in bocca da quando ero bambino e papà scendeva a Ragusa in treno per Pasqua riportando mille ghiottonerie dal sapore unico!!!
Grazie
Dimenticavo: un grosso abbraccio a Carmelo e Connie, apparsi come attori non protagonisti nel filmato.
Buona 'mpanata a tutti!
La nostalgia dei sapori riporta sempre alle meravigliose memorie del passato!
Grazie al mio caro Cugino Giovanni.
Happy Easter 🐑
Happy Easter, Hugh, to you and to your dear ones!
This is the first time that I am watching your video I cook with lamb many times and this is the first time I have seen lamb pie so thank you so much for your delicious recipe .My question is where did the lamb that you use? Is the from New Zealand?
buona pasqua cara Giovanna! sei bravissima e ricordi tanto a mia nonna. un abbraccio dalla Svizzera
Sono felice di poter rievocare i tuoi ricordi della nonna! Saluti dal New Jersey alla Svizzera!
An abundant amount of likes in this Kitchen on The Cliff tutorial.
The Madonna on the wall.
color of the kitchen.
lovely turquoise bracelet 😊
outstanding presentation.
Guest enjoying the lamb pie.
Here's a question?
Can pizza dough be used as a substitute?
Thank you so much !
No to using Pizza Dough; you really need a bread dough, a dough that can absorb the meat juices, and be sure to let it rest after you bake it covered with a towel, so that it cools slowly and the crust, will be a real treat.
I let it cool for 2 hours, at which time it will still be warm and at the peak of flavor! Buon Appetito!
Loved it! The whole time I was wondering where the moisture was going to go and sure enough there was the rest technique.
The lamb we have access to in California is mostly New Zealand lamb which has a different flavor than lamb I grew up with in Iran.
Curious to know if the lamb breeds in Sicily differ from the lamb in the states in your experience?
The lambs in Sicily are local breeds. I use New Zealand lamb when local lamb is not available, but the salt, pepper, and very flavorful Italian parsley and fresh garlic yield a pretty authentic flavor.
thank you it looks so beautifulm i love lamb but i usually do morrocan style with lots of spices. seems this recipe would be very blend. but on the othe hand the flaver of lamb is delicios by itself. just like the Mexican baarbacoa cooked in a deep hoes without spices and the broth is separate...San Diego CA.
Sometimes less is more! You are quite right; the simplicity of the salt, black pepper, garlic and parsley, give the meat fragrance and allow its natural flavor to shine!
Merci
You are very welcome!
HAPPY EASTER!
Thank you, Donna, and to you as well!
Ah, that looks delicious! I need to make that as we love lamb for stew. We live in a small Arizona town and I usually can only find lamb shoulder chops. Will that work for this dish? Btw, does your brother have trouble with his right shoulder?
Whatever you use to make lamb stew is fine, cut the meat into bite sized pieces and you can includer the bones as you do for a stew. This is a
@@GiovannaBelliaLaMarcaThanks!
❣️❣️❣️❣️
11:47 when it gets to this part of gorgeousness 🥰🥰🥰
I'll use schmaltz in the bread, I admit I'm culture bound.
The advanced garden nerd is in: The brassicas are a very useful genus. It includes oilseed rape - Canola is a variety - and two types of mustard. Other highlights:
Brassica rapa: Chinese Cabbages, turnips, field mustard, Japanese mustard spinach, Broccoli Rabe and many others
Brassica oleracea: Cabbages, cauliflowers, kales, collards and Brussels Sprouts, Broccoli. Romanesco is a kind of cauliflower.
Schmaltz is a fine choice!
Does the lamb have to have bone in it? This looks delicious and I've been looking for a new lamb recipe. Thank you for sharing this recipe.
The lamb can be boned, but the bones make the meat tastier and more succulent. You eat it as if it were a stew with bones.
This is delicious; just ask anybody who comes from Ragusa!!!
Please explain why four garlic cloves is bad luck? Thank you so very much.
In Japan the numeral 4 is considered bad luck. If you buy a set of anything it will be 5 or 10 items, but never 4. We became very aware of this superstition during our trips to Japan!
@@GiovannaBelliaLaMarca Ha ha. Nicoletta explained this to me, last week. But it's nice to get the skinny from the cook! Grazie tanto.
Giovanna do you make Meatloaf,,,,!,,,Your recipes are "BELLISIMO",
LOOKS SO DELICIOUS. DO YOU EVER MAKE MEATBALLS ON YOUR CHANNEL? I BET THEY ARE DELICIOUS AS WELL.
Thank you for the suggestion, Donna, everybody has a particular way of making meatballs!
More Vegan and Vegetarian recipes please . thanks
Will do. Thanks for the request!
Why not use the original amount of yeast?
You don't want the crust to puff up too much.
DOWN HERE IN KNOXVILLE ITS CALLED RAPPINI
Yes: Broccoli Rape, Broccoli Raab, and Rapini......call them by any name, and they are all delicious!
Serait-il possible de sous-titrer en Français ? Merci .
Je crois que vous pouvez le faire sur votre propre ordinateur..Merci.
There have been no new videos for a while. I hope Giovanna is ok.
I'm still recuperating from a hip replacement, and Francesca is attending a Summer Music Festival; we'll start again soon. Thank you for asking!
Thank u so much I only watch u now made so many mistakes in recipes and your food taste like my Grandmother s 🥰
Delighted to have you watching, Virginia!
Mint goes better with lamb, so I'd add that instead - traditionally British but better than bland parsley.
Why would anyone eat a lamb is beyond me.
Nobody would eat a lamb, and many people don't eat meat, but others still do. C'est la vie!
😊😊Beaucoup de gens aimeraient cette recette si elle était sur khal Vous devriez certainement l'ajouter ici 😊😊😊
😊😊A lot of people would love this recipe if it was on khal You should definitely add it there 😊😊😊.......................
Thank you so much for the suggestion!