This recipe has been provided by the Masseria Torre Coccaro, Savelletri di Fasano.
Baked lamb with peas
1kg lamb, onion, olive oil, peas, salt, pepper, eggs, parsley, pecorino cheese.
Cut about 1 kilo of lamb, still with the bone, into pieces and fry them lightly in a baking tray with some tablespoons of oil and 1 sliced onion.
When fried, moisten it with white dry wine and put it in a hot oven.
After about half an hour, add 500 gms. of fresh shelled peas, salt, pepper, and cover the lot with a sheet of grease-proof paper.
Break 3 eggs into a bowl, add 1 handful of chopped parsley and grated "pecorino" cheese and some pepper to them and, when the lamb is done, add this mixture to it without stirring and put the lot again in the oven to bake for 3 minutes.
A good accompaniment is the "Negramaro" wine, a red dry ripe wine, at 18° C.
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• mostaccioli recipe • sea corals in cream sauce • leccese potato pizza • frittelli • carnival biscuits of putignano • baked lamb with peas • oricchiette pasta with cauliflower • mussels with peppers • orecchiette pasta with turnip tops • bruschetta with roasted peppers • onion calzone • stuffed aubergines • octopus pie • bean and chicory salad • cavatelli seafood pasta • pasta and red shrimps • roast pork and asparagus • how to make fresh italian pasta • mussels au gratin • orecchiette alla pugliese • bruschetta with tomato
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