Lamb skewers and fennel
Instructions
The lamb meat mincer, add the parsley, 2-3 chopped fennel stalks, garlic squeezed; Add salt, pepper and stir.
Make meatballs the size of a walnut and put in the fridge for about 10 minutes.
Meanwhile scalded for 5 minutes in boiling salted water fennel hearts and drain them; then boil the potatoes in their skins.
Alternate on 4 wooden skewers the meatballs, fennel and potatoes cut in half, ungeteli with a little oil and cook on a hot plate or under the grill in the oven for about 10 minutes, turning once.
Ingredients and dosing for 4 persons
- 400 g of lean lamb meat
- 1 sprig of parsley
- Finocchietto (or fennel barbine)
- 1 clove of garlic
- 4 very small potatoes
- 8 hearts of fennel
- Olive oil
- Salt
- Pepper