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Recipe by Emporion
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 at a Sunday lunch. The lamb is slowly cooked with the potatoes and lampascioni, creating a rich and flavorful sauce. The chopped parsley and garlic add a touch of freshness, while the dry white wine gives a slightly tangy flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Peel the lampascioni, cleaning them of any soil, score the base in a cross, wash them, and boil them in salted boiling water for 30 minutes.
Step 2 of 3: In an oiled baking dish arrange the potatoes cut in half, the meat, salt, pepper, oil, and a glass of wine. Pour in 1/2 glass of water and cook in the oven for 30 minutes at 180 degrees.
Step 3 of 3: Add the lampascioni, the chopped parsley, and cook for another 15 minutes. Serve very hot.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving511 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,935 kJ941 kcal | 770 kJ184 kcal |
| Fat | 65.29 g | 12.77 g |
| of which saturated fatty acids | 26.33 g | 5.15 g |
| Carbohydrates | 40.7 g | 7.96 g |
| of which sugars | 1.43 g | 0.28 g |
| Fibre | 6.34 g | 1.24 g |
| Protein | 44.58 g | 8.72 g |
| Salt | 0.66 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
