Tiana di Agnello della Suore di Polsi

Name: Tiana di Agnello della Suore di Polsi
Yield: servse 6
Ingredients: 1/3 cup plus 3 tablespoons extra-virgin olive oil; 1 large yellow onion, peeled and minced; 3 ounces pancetta, minced; 2 pounds spring lamb, cut from the leg in 3-inch chunks; Flour; 1 teaspoon fine sea salt, plus additional to salt lamb; 2 cups dry white wine; 3 small globe artichokes, with several inches of their stems left intact; Juice of 1 lemon; 3 medium new white- or red-skinned potatoes, peeled and sliced in 1/4-inch rounds; 1 1/2 cups spring peas, shelled; 1/2 cup torn fresh mint leaves; 1 fat clove garlic, peeled; 6 whole white peppercorns

January 24, 2012

Deep in the Gothic tangles of the Aspromonte sits the fourteenth-century Santuario della Madonna di Polsi, a refuge culled by an ancient order of cloistered sisters dedicated to the honor of the Madonna, through a life of acetism. Once a year, though, in the early spring, when pilgrims from faraway parishes walk over Monte Montalto to the sanctuary to celebrate the festival of the Madonna, the nuns sacrifice a flock of newborn lambs to the glory of her, braising their flesh in old, shallow coppers and feeding the faithful at long, rough-hewn tables set out on a meadow floor.

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