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.

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

Agnidduzzo al finocchietto.pdf

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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