Recipe · Lazio · Montalto di Castro
Giubba e calzoni
the name means what it sounds like, jacket and trousers, the complete outfit, and it stands for a dish that makes lunch on its own: lamb, vegetables and bread, all in the same bowl. It is from the Lazio Maremma, that is to say from here, and it is not a make-do soup but a rich one, of the kind made when there was lamb. There is one rule only: the bread is toasted and put underneath, not into it, or by the time it reaches the table it is no longer bread but mush
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- clean the artichokes, taking off the hard leaves and the choke, cut them into wedges and keep them in water sharpened with half a lemon so they do not blacken
- in a wide pan heat the oil with the chopped onion, the crushed garlic and the chilli, and let them soften slowly without colouring
- turn the heat up and brown the pieces of lamb on every side, a few at a time: put them all in together and they give out water and boil instead of browning
- deglaze with the wine and let it evaporate completely, then add the peeled tomatoes, salt, cover and cook over a low heat for an hour, adding hot water when it needs it
- add the drained potatoes and artichokes and carry on another twenty or twenty-five minutes, until the lamb comes away from the bone and the vegetables are tender but whole
- taste and adjust the salt at the end, because the sauce has reduced
- toast the bread, put two slices in the bottom of each bowl and pour the soup over it with its broth, finishing with raw chopped parsley and a thread of oil
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