Lamb with potatoes and lampascioni is a tasty and succulent dish, perfect for those who love intense and traditional flavors. Originating from the Puglia region, this dish is ideal to serve during holidays or as a main course for a Sunday lunch. The lamb is slowly cooked with potatoes and lampascioni, creating a rich and flavorful sauce. Chopped parsley and garlic add a touch of freshness, while the dry white wine gives it a slightly tangy flavor.
Peel the lampascioni, cleaning them of soil, making a cross incision at the base, wash them, and boil in salted water for 30 minutes.
In an oiled baking dish, place the halved potatoes, the meat, salt, pepper, oil, and a glass of wine. Pour in 1/2 cup of water and bake in the oven for 30 minutes at 180 degrees.
Add the lampascioni, chopped parsley, and cook for another 15 minutes. Serve hot.
Store in the fridge for a maximum of two days.
Store in the refrigerator for up to 2 days.
This traditional dish is typical of the Puglia region.
Italy, Puglia
| Energy (kcal) | 147.4 |
| Carbohydrates (g) | 6.21 |
| of which Sugars (g) | 0.1 |
| Fat (g) | 9.41 |
| of which Saturates (g) | 4.46 |
| Protein (g) | 8.04 |
| Fiber (g) | 1.05 |
| Sale (g) | 0.05 |
