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FREE DELIVERY IN USA - FOR ALL ORDERS ABOVE $69 WITH FAST 2-3 DAYS SHIPPING
FREE DELIVERY IN USA - FOR ALL ORDERS ABOVE $69 WITH FAST 2-3 DAYS SHIPPING
Tiella of Lamb with Mushrooms and Lampascioni

Tiella of Lamb with Mushrooms and Lampascioni

 

Procedure 2 hour 15 minutes                                   

Cooking Time 2 hours                                                             

People 4                                                                     

Difficulty Easy

 

INGREDIENTS:

  • 800 gr leg of lamb
  • 200 gr lampascione
  • 100 gr breadcrumbs
  • 60 gr pecorino di fossa
  • 30 gr cardoncelli mushrooms
  • 1 garlic
  • 1 glasses of white wine
  • q.s. Sogno Toscano 1923 EVOO 
  • 1 bunch of parsley
  • q.s. pepper
  • q.s. salt 

PREPARATION:

1) With a cleaver or heavy knife, cut 1 leg of lamb of about 800 g into slices 2-3 cm high. 

 2) Clean 300 g of cardoncelli mushrooms by removing the earthy part of the stem and cut them into 4 parts. Clean 200 g of wild onions, wash them and carve them at the base. 

3) Crumble 100 g of stale Apulian breadcrumbs and collect in a bowl; add the chopped parsley, the chopped garlic, 50 g of grated pecorino di Fossa cheese, salt and pepper. 

4) Take a terracotta pan that can go into the oven, wide and with rather high edges; pour a few tablespoons of EVOO on the bottom and arrange the slices of lamb trying not to overlap them; salt them, pepper them and spread over the mushrooms and lampascioni. 

5) Sprinkle with 1 glass of white wine and sprinkle with the mix of bread,  Pecorino di Fossa and herbs; season with a round of oil, cover with a little water and pass in the oven at 180 °. Cook for about 2 hours: in the end the sauce will have to be rather small. 

6) Remove from the oven, let stand for a few minutes and serve. 

 

 

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