Nuorese lamb with wild fennel
Instructions
Scalded the finocchietti in boiling salted water; drain, cut them into pieces and keep aside, preserving, separately, their cooking liquid.
Private shoulder of lamb for any scraps and skins, cut into pieces.
Chop the onion, place it in a casserole, soffriggetela in oil, then add the Lamb pieces and, often, voltandoli let them Brown.
As soon as the meat will be colourful, add salt, pepatela, add with wine that will partly evaporate, then add the fattahi and a ladle of cooking water.
With and let simmer over low heat for 1 hour, adding more water if necessary of the finocchietti, if the sauce is too narrow.
About 10 minutes before you finish cooking, roofless, adjust salt and leave to thicken the sauce, so that the meat is lightly frosted.
Serve with its flavorful sauce.
Ingredients and dosing for 4 persons
- 3 shoulders of suckling lamb (1000 g)
- 200 g of fennel already popped
- 75 g of onion
- 5 cl of dry white wine
- 3 tablespoons of olive oil
- Salt
- Pepper