Lamb with wild fennel is a delicious traditional Italian dish typical of the Apulia region. The tender lamb meat is slowly cooked with wild fennel, which gives the dish a unique flavor. It is a rich and tasty first course, perfect for special occasions or for a Sunday lunch.
Brown in a little oil the salted and floured kid (young goat) cut into pieces
In a large pan, sauté the olive oil, onion, chili pepper and chopped wild fennel; add the kid and continue cooking for a few minutes
Moisten with the wine and, when it has evaporated, sprinkle with parsley and thyme
Cover everything with hot water just to cover and continue cooking for 20-25 minutes
Serve on slices of rustic bread, lightly toasted
Italy, Puglia
| Energy (kcal) | 236.4 |
| Carbohydrates (g) | 1.55 |
| of which Sugars (g) | 0.55 |
| Fat (g) | 19.66 |
| of which Saturates (g) | 7.52 |
| Protein (g) | 11.12 |
| Fiber (g) | 0.44 |
| Sale (g) | 0.08 |
