L'ANGOLO DELLE RICETTE: AGNELLO IN UMIDO CON PISELLI E POMODORINI

THE RECIPE CORNER: STEWED LAMB WITH PEAS AND TOMATOES

Easter is approaching and we will all celebrate it at home.

An excellent opportunity to get busy in the kitchen and prepare a tasty recipe typical of the Easter tradition.

We propose stewed lamb with peas and tomatoes, a recipe born in Sardinia due to the goodness of Sardinian lamb, but now widespread also in the rest of Italy.

The preparation is simple but requires attention to the ingredients.

  • lamb meat - 1 kg
  • peas - 600 g
  • ripe tomatoes, 200 g
  • onions - 1
  • wine - vermentino, 3/4 of a glass
  • extra virgin olive oil
  • Salt to taste

In a large pan, start to brown the meat cut into small pieces with the oil and deglaze with the wine over high heat.

Remove the meat from the pan and add the chopped onion to the cooking juices and let it soften.

Also add the peas, add salt and cook, adding a little boiling water if necessary. Cut the ripe tomatoes into chunks, add the peas and continue cooking. After about 15 minutes, add the browned meat, cook over low heat with the lid and season with salt.

When the peas and meat are tender, turn off and serve hot. An excellent accompaniment to a dish of baked potatoes or a mixed pickle.

And now, everyone at the table!

We wish you a good appetite!

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