Recipe From Basilicata: Venosino (Lamb stew with egg topping)

INGREDIENTS:

Serves 4

* ½ cup extra virgin olive oil
* 2 lb lean lamb
* 1 onion
* 1 lb peeled tomatoes
* 2 lb cardoons
* 12 eggs
* grated Pecorino cheese
* parsley
* salt

PREPARATION:

30 minutes preparation + 1 hour cooking
Gently fry the boned lamb with the onion, then, when it is half cooked, add the peeled tomatoes, and when the cooking is finished add the cardoons (or other vegetable) boiled separately, and leave to gain flavor with the meat. In the meantime, whisk the egg with the cheese, parsley and salt. Transfer the meat amd the vegetables to a circular baking tin, cover with the egg mixture and bake in a moderate oven (350°F). Wait for the egg to become firm before serving. The size of the baking tin determines the density of the “Brodetto” sauce.

Should you require any special regional dish from Abruzzo please contact our restaurant manager in advance with your request.

Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032