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Shopping ListRecipe: Venosino (Venosa-style Lamb)
Ingredients for 4 people
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- 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
Le Ricette
Venosino (Venosa-style Lamb)
di Academia Barilla
PREPARATION TIME
60 min
60 min
DIFFICULTY
Medium
Medium
TYPE
Main course
Main course
ITALIAN REGION
Basilicata
Basilicata
Tags
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
Preparation 20 minutes preparation + 40 minutes cooking
Clean cardoons, removing tough strings, cut into pieces and wash thoroughly.
Boil in a pot with plenty of salted water over high heat for 30 minutes, drain and keep warm.
Julienne the onion.
Cut lamb into 1 1/2-inch pieces.
Heat oil in a pan over medium heat. Sauté onion and lamb meat for about 10 minutes.
Add canned tomatoes and cook for 30 minutes, adding a bit of water or broth, if the sauce becomes too thick.
Stir in cardoons and cook with the meat for 5 minutes. Season with salt.
Whisk eggs with grated Pecorino, parsley and a bit of salt.
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.
Remove from the oven and serve immediately.
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