Stew - Pugliese style
calories: high
category: second
cost: medium
difficulty: easy
preparation time: 90
Ingredients
Lamb 800 gr.
Extra-virgin olive oil 1 glass
Onions 2
White flour 2 spoonfuls
Red wine 1 glass
Lemons the juice of 2 lemons
Peeled tomatoes 500 gr.
Parsley 1 sprig
Pepper to taste
Chili 1 leaf
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Extra-virgin olive oil 1 glass
Onions 2
White flour 2 spoonfuls
Red wine 1 glass
Lemons the juice of 2 lemons
Peeled tomatoes 500 gr.
Parsley 1 sprig
Pepper to taste
Chili 1 leaf
See our
Wine Tips
for your meals
Preparation Cut the lamb into small pieces. Slice the onion and sauté it together with the lamb in plenty of oil. Let it brown then add the white flour and stir well. Add the wine, the lemon juice, the parsley and then the peeled tomatoes.
Let it cook at a low heat stirring often. After about an hour the lamb should be tender and ready to be served hot at table. The Chef's tips Rosato del Salento is an 11° wine to be served at 16 to 18°C. Curiosity This lamb stew can also be used to flavour a plate of orecchiette (a local type of pasta made of flour and water) much favoured in this region.
Let it cook at a low heat stirring often. After about an hour the lamb should be tender and ready to be served hot at table.
