Lamb with wild fennel is a real delicacy

A traditional Sicilian peasant recipe that combines the goodness of lamb with the scent of wild fennel.

Agnidduzzo al finocchietto

Ingredients for 6 people

  • 2 Kg Lamb
  • 1 Fennel
  • 250 g Peeled
  • 1 Onions
  • 500 g Type 00 flour
  • q.s. Extra virgin olive oil
  • q.s. salt
  • q.s. black pepper

Process


Agnidduzzo (Agnello) al finocchietto

After washing and cutting the lamb into pieces, wash it, salt it, pepper it and flour it. Heat a glass of oil in a pan, brown the lamb stew, then add the chopped onion and leave it to brown.

Add the pureed peeled tomatoes or a spoonful of tomato paste diluted in a little warm water, mix and continue cooking over medium heat.

Pour half a liter of water into a saucepan, place on the heat and boil the fennel for 10 minutes, then drain and set aside.

Pour all the fennel cooking water into the container with the stew , season with salt and pepper , cook for 40 minutes. Ten minutes after the end of cooking, add the fennel .

Once cooked, transfer the stew to a serving dish and serve.

Enjoy your meal..!

Nutritional tab

  • Calories kcal: 390

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