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Venosino (Venosa-style Lamb)

di Academia Barilla

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Venosino (Venosa-style Lamb)
1 hours


Main course


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

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

6. Sauté onion and lamb meat for about 10 minutes

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

8. Stir in cardoons and cook with the meat for 5 minutes

9. Season with salt

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

11. 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

12. Remove from the oven and serve immediately