I've never heard of it, but at the price of real balsamic, it could be a very expensive lamb dish. Balsamic vinegar is from Modena, so a search on agnello aceto balsamico fagiolini Modena ought to get you something. Here's the closest, but no green beans. Agnello All'aceto Balsamico Tradizionale carne
The Great Turmerc Debate 619Adrian Tupper Although I've lived in the US for the past 12 years, I *still* have problems with tomato, basil and oregano. (Not using-cooking-eating them - pronouncing their...
Per 6 persone A base di agnello
Ingredienti: 1 - coscio d'agnello disossato di 1200 g-- 1 leg of lamb boned, about 2 pounds 1 - porro 1 leek 1 - carota i carrot 1-2 Costa - sedano 1 rib of celery aglio garlic alloro-- bay leaf Alcune Bacche - ginepro-- some juniper berries 4 Cucchiai - olio d'oliva extra-vergine -- 4 tablespoons EV olive oil vino rosso -- red wine 2 Cucchiai - aceto balsamico tradizionale -- 2 tablespoons balsamic vinegar sale -- salt pepe pepper
Preparazione: Marinare il coscio 3 ore con carota, sedano, porro a pezzi, ginepro, alloro, aglio, vino e aceto balsamico. Scolarlo, asciugarlo e rosolarlo in tegame; salare. Unire le verdure della marinata e rosolarle. Unire met^ marinata; cuocere per 1 ora circa la carne, rigirandola. Toglierla, sgrbuttare e glbuttare il fondo di cottura, pbuttarlo e condirvi la carne. Marinate the leg 3 hours with carrot, celery, leek cut up, juniper, bay leaf, garlic, wine and balsamic venegar. Drain it, dry it, and brown in a pan. Salt it. Add the vegetables from the marinade and brown them. Add half the marinade, cook the meat for one hour, turning it. Take it out and remove the fat, then deglaze the pan juices, seiving them, and pour over the meat. Don't see why you couldn't serve green beans with that, but I wouldn't cook them in the pot.
