A tasty winter first course typical of the Lazio cuisine, combining the aroma of lamb with the intense flavor of peeled tomatoes and the aroma of sage.
In hot oil flavored with the peeled clove of garlic crushed with the appropriate utensil, brown the pieces of lamb over high heat, turning them with a spatula
Add the peeled onion sliced thin; when soft, add the chopped tomatoes and the washed sage
Salt and pepper to taste
Cook the lamb for about 1 hour, occasionally adding a few tablespoons of hot water
Pan
Wooden Spoon
Knife
Store in the refrigerator for a maximum of 3 days
Typical dish of the Lazio region
Italy, Lazio
| Energy (kcal) | 218.03 |
| Carbohydrates (g) | 0.97 |
| of which Sugars (g) | 0.97 |
| Fat (g) | 17.58 |
| of which Saturates (g) | 8.52 |
| Protein (g) | 13.95 |
| Fiber (g) | 0.24 |
| Sale (g) | 0.08 |
