You will have heard about it many times, today I will reveal to you how to make a perfect Neapolitan baked rooto: it is never missing from the table at Easter! Italian Cuisine

Neapolitan baked ruoto is a special dish for Easter in the Neapolitan capital, one of those recipes that fill your heart and stomach and make you feel truly at home, even if you are far from your homeland.

This recipe is simple to prepare, but at the same time it is rich in flavors and tradition. It was once considered a sort of main dish, because the baked ruoto contained everything you needed for a complete dinner: succulent meat, tasty potatoes and aromatic vegetables.

And what did our grandparents do with what was left over? Simple, they used it to season pasta the next day or to enrich lunch the same day by using part of the side dish to season the first course.

Tasty and also anti-waste recipe, my grandmother never makes it missing on festive occasions

Not only is it a recipe that makes you feel in touch with your roots, but it is also a smart way to not waste anything and save money. You don’t have to buy extravagant or expensive ingredients because everything you need is already in your pantry or fridge and how satisfying it is to see the table full of steaming and fragrant dishes, knowing that you have saved money and have prepared something genuine and delicious.

In Naples, baked ruoto with potatoes is a must for Easter, but is also prepared during other special holidays. It is a dish that everyone likes, young and old, because it has an enveloping and authentic flavor that makes you feel truly pampered and happy: what are you waiting for to try it too? This year change the recipe, it’s not late and try cooking your lamb like this, you’ll taste how delicious it is!

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Ingredients
500 g of lamb meat
One liter of white wine
500 g of potatoes
An onion
a clove of garlic
80 g of grated parmesan cheese
200 g of peas
100 g of tomato pulp
Extra virgin olive oil to taste
Salt and Pepper To Taste

Preparation of the Neapolitan baked ruoto

To make this recipe, start by basting the lamb meat with white wine, the crushed garlic clove, salt, pepper and a drizzle of extra virgin olive oil. Leave the meat to marinate for at least 3 hours, better yet overnight, so that it absorbs the flavours. In the meantime, peel the potatoes and cut them into pieces, slice the onion and prepare the peas: if they are frozen, blanch them briefly in lightly salted water, then drain them and set them aside.

Once this is done, pour the peas, the potatoes, the drained lamb, a little finely chopped onion, extra virgin olive oil, salt and pepper and the tomato pulp into a container: mix well so that everything is flavored and pour into a large pan. Add a glass of water, then sprinkle the grated parmesan on the surface and transfer to the oven: cook at 180 degrees for about 40 minutes.

Finish at 200 degrees for 10/15 minutes so that a delicious crust forms on the meat: once this is done, remove and let it rest for a couple of minutes before serving with its tasty side dish and delicious cooking juices, enjoy your meal!

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