Pedi d'Agnoni

Preparation:

Preparation: Flame the feet of lamb to remove the remaining fluff. Wash and boil them in salted water (pressure cooker 14 minutes, traditional cooking 30 minutes). Drain the feet and place them on a plate to cool. Prepare the sautéed oil, garlic, chilli pepper and parsley: puree the peeled tomatoes and add them to the sautéed sauce. Add the salt when it comes to the boil and cook for about 30 minutes over low heat, stirring often. Add the feet, the vinegar and cook for another 10 minutes. Taste the sauce and add more vinegar to your liking. Cooking time: in the oven 30 minutes at 180 degrees.