Lamb with potatoes and lampascioni is a tasty and succulent dish, perfect for those who love intense, traditional flavors. Originating from the Puglia region, this dish is ideal to serve during holidays or as a main course at a Sunday lunch. The lamb is cooked slowly with the potatoes and lampascioni, creating a rich, flavorful sauce. Chopped parsley and garlic add a touch of freshness, while the dry white wine gives a slightly acidic flavor. Store in the refrigerator for up to 2 days.
Peel the lampascioni, clean them of dirt, make a cross incision at the base, wash them and boil them in salted water for 30 minutes
In an oiled baking dish arrange the potatoes cut into chunks, the meat, salt, pepper, oil, 1 glass of wine and half a glass of water and cook in the oven for 30 minutes at 180°C
Add the lampascioni and chopped parsley and cook for another 15 minutes
Pan
Pot
Store in the refrigerator for up to 2 days
This traditional dish is typical of the Puglia region
Italia, Puglia
| Energy (kcal) | 147.7 |
| Carbohydrates (g) | 6.19 |
| of which Sugars (g) | 0.07 |
| Fat (g) | 9.44 |
| of which Saturates (g) | 4.48 |
| Protein (g) | 8.06 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.05 |
