Leg Of Mutton With Vodka

Preparation:

Preparation: Put the broth in a saucepan, bring to the boil and dip the mutton cut into pieces. Leave to cook for about 40 minutes. Meanwhile, let the prunes soften in warm water for at least half an hour. In a saucepan, melt the butter and when it begins to fry, add two tablespoons of tomato sauce. Mix, add a minced onion and a clove of garlic, a heart of celery cut into slices, a whole bay leaf which you will then remove. Stir, heat, pour the shot of vodka. Salt lightly and flavor with two pinches of paprika. Thicken the sauce for a few minutes, stirring. Pour the broth, stirring constantly, a little at a time. Then add the mutton, rice, drained prunes and continue cooking, stirring for about 20 minutes. Pour everything into a rather deep serving dish. Serve with slices of toasted and buttered bread. Accompanying wines: Breganze Pinot Nero "Superiore" DOC, Carmignano DOCG, Castel Del Monte Pinot Nero DOC.