Agnello a Buglione is one of the oldest peasant recipes of the Tuscan Maremma, and is also the flagship dish of one of the historical festivals of the Maremma “the Lamb Festival”, which takes place every year in San Martino sul Fiora

Ingredients :
500g of lamb
200g of tomato pulp
40g of bacon
25g of tomato paste
4 slices of toasted Tuscan bread
1 clove of garlic
1 chili pepper
1 onion
1 cup of white wine
1 cup of vinegar

Preparation :

Cut the chilli and remove the breasts, cut the garlic clove and the bacon, cut the onion.

Heat 2-3 tablespoons of oil in a saucepan, add the lamb and let it brown on both sides, then add the vinegar, once the vinegar has evaporated, add the white wine and let it evaporate. Remove the lamb and lower the heat and add the garlic, onion, bacon and chilli.

After 2-3 minutes, add the tomato and a little vegetable broth, add the lamb again and cook for about 1 hour and 30 minutes and add a little more water and cook for another 30 minutes. In the meantime, toast the bread and arrange it on the plate, once the lamb is ready, place it on top of the slices of bread.