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Home Flavours Traditional Recipes Meat dishes Lamb Stew with Fennel

Lamb Stew with Fennel

Agnellone stufato al finocchio

 

Agnellone Stufato al finocchio JPGUpper Savio Valley. Serve with big crusts of toasted bread and red wine.

Difficulty: Medium

Ingredients: 800 g of an adult lamb thigh cut into little cubes, 500 g of fennel, 100 g of onion, 2 slices of garlic, 1 glass of dry white wine, extra-virgin olive oil, salt, pepper, flour as much as needed. Serves 4.

Preparation: Add salt and pepper to the meat and then cover it slightly with flour. Brown it in oil and moisten it with wine. In the meanwhile, cut the fennel into thin slices, stew it in oil along with the chopped onion and garlic. Then add the meat, cover with water or broth and let it cook for about one hour, stirring it occasionally. Add salt and pepper to taste and serve warm with big crusts of toasted bread.

Suggested red wine Sangiovese del Faentino

 

 

Recipe sent by: Alfredo Venturi - San Piero in Bagno (FC)

Last modified Mar 30, 2017

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