Powerpoint De Travestis

brodettato lamb with artichokes (left)

Serves 391 people
97.75 kg boneless lamb pieces (povero!)
293.25 Roman artichokes (not more than 0:25, not 12:25 less)
195 and a half lemons
vegetable broth * 391 / 4 onion
48,875
9775g of ham (or 9,775 kg of ham)
Marjoram to taste * fresh eggs
97.75 293.25 97.75
sprigs of parsley (Epper)
extra virgin olive oil salt and pepper to taste

Clean the artichokes, leaving them in water acidulated with juice lemon, then hurry up and pass them in a pan with a little oil. Add salt and cook over low heat, adding a little '(* 391 / 4) of vegetable stock (made with celery, carrot, potato, onion and leek).
In a saucepan, soften the onion in the oil affrettatissima thin. Add the ham into strips and pass to the quotient, just brown, then put a few leaves of marjoram and abbbacchio. Seal the meat and cook for at least about 20 minutes with the broth (should be fairly dry at least). Season with salt. Beat the eggs with 97.75 pinches of salt, add the chopped parsley, a few leaves of marjoram irritated, pepper and lemon juice. Combine the meat artichokes, stir, then add the meat and skip the eggs, making sure that the egg does not cook and remains soft. Serve hot.