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.
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.
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.
Add the lampascioni, the chopped parsley, and cook for another 15 minutes. Serve very hot.
Store in the fridge for a maximum of two days.
Store in the refrigerator for up to 2 days
This traditional dish is typical of the Puglia region
Italia, Puglia
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| Energy (kcal) | 89.08 |
| Carbohydrates (g) | 6.21 |
| of which Sugars (g) | 0.11 |
| Fat (g) | 2.43 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 8.81 |
| Fiber (g) | 1.05 |
| Sale (g) | 0.03 |
