Buon appetito!
Calabrian lamb chops
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA cherry tomatoes
- 2 dl ELVEA Soffritto Passata
- 1 horse riding
- 2 cloves garlic
- 1 rode paprika
- tablespoon of olive oil
- 10 salted anchovy fillets
- 150 grams pitted black olives
- pepper
- salt
- 16 lamb chops
- 1 spring-out
Preparation
-
1
Finely chop the red onion and garlic. Dice the bell pepper. Sauté in a little olive oil.
-
2
Add the tomatoes and passata. Chop the anchovies and slice the olives into rings.
-
3
Add and season with freshly ground pepper.
-
4
Simmer the sauce for 10 minutes.
-
5
Rub the cutlets with olive oil and season with salt and pepper.
-
6
Grill the ribs and serve them with the sauce.
-
7
Finish with chopped scallions.
-
8
Buon appetito!
