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Agnello alla Arcimboldo

Agnello alla Arcimboldo

Lamb rack with cranberries, roses and pistacchios

Arabs brought the arts of cultivation and distillation of rose petals to southern Italy and Spain. As for pistachios, Vincenzo Corrado, an 18th-century cook in Naples who tired of French culinary dominance and wrote three collections of recipes, including Il Cuoco Galante (1778), used pistachios in sorbets, pies, relishes and stuffing for pigeons and turkey. The tasty green pistachios greatly complement the perfumed flavor of roses. This dish has a fine flavor. Accompany it with a full bodied Italian white wine such as Pinot Grigio.

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