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Lamb brawn


Lamb Bouillon

Buglione is a typical second course of Maremma cuisine usually prepared with lamb and served with toasted Tuscan bread.

Tuscan cuisine is based on land and sea, poor but at the same time rich and there is no dish that summarizes this concept better than lamb buglione. Typical of Maremma cuisine , in particular of the Capalbio area, it can be found at any time of the year but it is usually prepared around Easter , when the lambs are 5 weeks old.

The meat, after marinating for at least 8 hours in red wine, is cooked for a long time with vegetables and aromatic herbs. Although the most widespread is lamb buglione, it is not uncommon to find variations prepared with game or even snails. In fact, the term buglione itself leaves these alternatives open since in Maremma dialect it simply means "a collection of various things, a jumble".

Lamb meat
Lamb meat

Preparation

How to prepare the Tuscan style buglione recipe

1

First, cut the lamb meat into pieces of about 2 cm. Transfer it to a bowl, add the red wine , vinegar and a bunch of aromatic herbs (sage, rosemary and bay leaves) and leave to marinate in the fridge for at least 8 hours.

2

The following day, drain the meat from the marinade. Place it in a pan (ideally iron but terracotta or steel with a thick bottom are also fine) and let it sweat . Then remove the meat and temporarily transfer it to a plate.

3

Finely chop an onion , garlic and chilli pepper and brown them in plenty of oil . If you like, you can also add animal fat such as bacon or rigantino (100 g).

4

Add the meat , add the red wine and then add the peeled tomatoes . Add the broth and leave to cook for at least an hour but just like other recipes of this type, the longer it cooks the better. About halfway, season with salt and pepper .

5

Just before serving it, cut the slices of Tuscan bread and toast them in a pan until they are crispy. Rub them with garlic and place one in the center of each plate.

6

Cover with the broth and serve hot.

As you can easily imagine, there is no single way to prepare this dish. For a richer and tastier version we recommend adding 1 finely sliced ​​onion and 2 sliced ​​carrots together with the meat. Furthermore, adding a new bunch of aromatic herbs during cooking can help make the bugillon even more fragrant.

Conservation

The bugliollo will keep in the refrigerator, closed in an airtight container, for 2-3 days. We advise you to heat it in a pan before bringing it to the table.

Origin and history

We mentioned that the name of the dish derives from a dialect term which means jumble. The most attentive people will not miss the assonance with the French bouillon .

But what is the origin of the dish? Answering this question is not so simple. According to one school of thought, the dish is linked to sheep farming .

However, there are those who trace it back to a time when meat was reserved for nobles . On the occasion of sumptuous banquets they brought all kinds of it to the table and then used to donate the leftovers to the servants. The housewives then cooked all these leftovers, adding herbs, tomatoes and wine until the meat fell away from the bones, becoming indistinguishable. To serve they completed with slices of bread making the dish more similar to a soup .

Today, the lamb buckwheat is the protagonist of various village festivals . The most famous are those of Capalbio Scalo and San Martino sul Flora.

Read also
Peposo del Brunelleschi: the typical Tuscan second course

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