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Agnello in agrodolce (sweet and sour lamb): Difference between revisions
Agnello in agrodolce (sweet and sour lamb) (view source)
Revision as of 15:59, 18 March 2014
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[[Image:Agnello in agrodolce simmering.jpg|thumb|300px|right|Agnello in agrodolce, simmering]] | [[Image:Agnello in agrodolce simmering.jpg|thumb|300px|right|Agnello in agrodolce, simmering]] | ||
[[Image:Agnello in agrodolce, the ingredients.jpg|thumb|300px|right|Agnello in agrodolce, the ingredents]] | [[Image:Agnello in agrodolce, the ingredients.jpg|thumb|300px|right|Agnello in agrodolce, the ingredents]] | ||
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Eastern influences can be found in all [[Agrodolce|agrodolce]] recipes, not least, this [[Lamb|lamb]] dish. | Eastern influences can be found in all [[Agrodolce|agrodolce]] recipes, not least, this [[Lamb|lamb]] dish. | ||
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| 3 tablespoon [[Granulated sugar|granulated sugar]] | | 3 tablespoon [[Granulated sugar|granulated sugar]] | ||
| 6 fresh [[Basil leaves|basil leaves]], roughly chopped | | 6 fresh [[Basil leaves|basil leaves]], roughly chopped | ||
}} | }} | ||
===Method=== | ===Method=== | ||