
Lamb with Potatoes and Lampascioni
Lamb with potatoes and lampascioni is a tasty and succulent dish, perfect for those who love intense and traditional flavors. Originally from the Puglia region, this dish is perfect 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. The chopped parsley and garlic add a touch of freshness, while the dry white wine gives a slightly tangy flavor. Store in the refrigerator for up to 2 days.
Ingredients
- Lamb stew
800g800g - New potatoes
600g600g - Lampascioni
400g400g - Garlicto taste
- Chopped parsleyto taste
- Dry white wine
1glass1glass - Extra virgin olive oilto taste
- Saltto taste
- Pepperto taste
Purchasable products
Fermented Black Garlic 3-4 bulbs 100g
1 product1 product £ 12.81Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product1 product £ 19.01
Preparation
- STEP 1 OF 3
Peel the lampascioni, cleaning off the dirt, make a cross incision at the base, wash them and boil in salted water for 30 minutes
- STEP 2 OF 3
In an oiled baking dish, arrange the chopped potatoes, meat, salt, pepper, oil, 1 glass of wine, and 1/2 glass of water, and bake in the oven for 30 minutes at 180 degrees
- STEP 3 OF 3
Add the lampascioni and chopped parsley and cook for another 15 minutes
Suggestions
Pan
Pot
General Information
Storage notes
Store in the refrigerator for up to 2 days
More information
This traditional dish is typical of the Puglia region
Origin
Italia, Puglia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins8.06g·33%
- Carbohydrates6.19g·25%
- Fats9.44g·38%
- Fibers1.04g·4%