Agnello in salsa bianca – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Sardinia Servings: Serves 4
Italy Region / Locale: Sardinia Servings: Serves 4Agnello in Salsa Bianca, an exquisite Italian delight, hails from the countryside of Italy where rustic flavors and tradition meld. This dish transforms lamb into a tender symphony of taste, accompanied by a luscious white sauce – ‘salsa bianca.’ Rooted in the pastoral heritage of Italian cuisine, it balances richness and subtlety, bringing a touch of the Italian countryside to your dining table.
Ingredients
- lamb shoulder, boneless – 2 lb / 900 g
- olive oil – 2 tbsp / 30 ml
- onion, finely chopped – 1 large / about 200 g
- garlic cloves, minced – 4 large / about 20 g
- dry white wine – 1 cup / 240 ml
- chicken broth – 1 cup / 240 ml
- heavy cream – 1/2 cup / 120 ml
- fresh rosemary, chopped – 1 tbsp / 5 g
- salt – to taste
- black pepper – to taste
Instructions
- Season the lamb generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown the lamb on all sides, about 5 minutes per side.
- Remove the lamb from the skillet and set aside.
- In the same skillet, add onions and garlic, and sauté until softened, about 5 minutes.
- Pour in the white wine, stirring to deglaze the skillet, and let it reduce by half.
- Add the chicken broth and bring it to a simmer. Return the lamb to the skillet, reduce heat to low, and cover.
- Simmer for 45 minutes or until the lamb is tender.
- Stir in heavy cream and rosemary, cooking for another 10 minutes uncovered.
- Adjust seasoning with salt and pepper to taste. Serve warm.
Substitutions
- lamb shoulder -> pork shoulder
- dry white wine -> vegetable broth
- heavy cream -> coconut cream
Enhancements in the Next Evolution
- Add a splash of lemon juice for brightness.
- Include capers for added depth and tang.
- Marinate the lamb overnight in white wine and herbs for enhanced flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
