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 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. Chopped parsley and garlic add a touch of freshness, while dry white wine gives a slightly acidic flavor. Store in the refrigerator for a maximum of 2 days.
Peel the lampascioni, cleaning them of dirt, score the base in a cross, wash them, and boil in salted water for 30 minutes.
In an oiled baking dish, place the chopped potatoes, the meat, salt, pepper, oil, 1 glass of wine, and 1/2 glass of water and cook in the oven for 30 minutes at 180 degrees.
Add the lampascioni and chopped parsley and cook for another 15 minutes.
Pan
Pot
Store in the refrigerator for a maximum of 2 days
This traditional dish is typical of the Puglia region
Italy, 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 |
