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Home Flavours Traditional Recipes Meat dishes Lamb with peas, Romagna style

Lamb with peas, Romagna style

Lamb with peas JPGDifficulty: easy

Ingredients: 800 grams of chopped lamb, 60 g of diced pancetta, 150 g of fresh peas, tomato sauce, extra-virgin olive oil, salt and black pepper.  Serves 6.

Preparation: brown the pancetta in the oil, then add the lamb and brown that as well.  Add two spoonfuls of tomato sauce, salt and pepper to taste, and cook over low heat with the pan uncovered.  After about an hour, add the peas and cook them, adding, if necessary, a little water or broth so that the sauce does not become too dry.  Serve this dish hot.


Suggested red wineSangiovese di Romagna DOC

Last modified Mar 30, 2017

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