Le Ricette

Venosino (Venosa-style Lamb)

di Academia Barilla

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Le ricette
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PREPARATION TIME
60 min
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DIFFICULTY
Medium
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TYPE
Main course
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ITALIAN REGION
Basilicata


Ingredients for 4 people


1 3/4 pound lamb
1/2 cup extra virgin olive oil
1 onion
14 ounces canned whole tomatoes
1 pound cardoons
8 eggs
1 cup Pecorino cheese grated
2 tablespoons parsley chopped
Salt to taste


Ingredients


cardoon
lamb

Preparation 20 minutes preparation + 40 minutes cooking

1
Clean cardoons, removing tough strings, cut into pieces and wash thoroughly.

2
Boil in a pot with plenty of salted water over high heat for 30 minutes, drain and keep warm.

3
Julienne the onion.

4
Cut lamb into 1 1/2-inch pieces.

5
Heat oil in a pan over medium heat. Sauté onion and lamb meat for about 10 minutes.

6
Add canned tomatoes and cook for 30 minutes, adding a bit of water or broth, if the sauce becomes too thick.

7
Stir in cardoons and cook with the meat for 5 minutes. Season with salt.

8
Whisk eggs with grated Pecorino, parsley and a bit of salt.

9
Place meat and vegetables in a round baking dish, cover with egg mixture and bake in a preheated 350°F oven until eggs are firm.

10
Remove from the oven and serve immediately.


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