Costolette di maiale arriganata from Naples at Table: Cooking in Campania by Arthur Schwartz

  • dried oregano
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    This recipe appears in the book as a variation of “Baked lamb or goat (Agnello o capretto al forno - agnello o capretto arriganata)."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of “Baked lamb or goat (Agnello o capretto al forno - agnello o capretto arriganata)."

  • kath on April 13, 2013

    I have made this recipe many times. It is ridiculous how great it is for such an easy recipe. I always make pasta to toss in the pan juices and serve it with the pork.

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