The taste of lambs is enriched by the sweet taste of peas and that more herbaceous of fava beans making this dish so enjoyable in its simplicity.
- 1 kg of lamb meat
- 400 g of fava beans already peeled
- 400 g of fresh peas already peeled
- 1 onion
- 1 glass of dry white wine
- a handful of parsley
- meat broth
- Extra-virgin olive oil
In a large saucepan, heat 5 tablespoons of olive oil, then add the onion, peeled and sliced; let brown on low heat. Add the lamb meat chopped into small pieces. Let brown well on all sides, then salt, pepper and wet with a glass of wine. Continue simmering in covered pan for 30 minutes, bathing the meat, if necessary, with the warm broth. Quickly rinse the beans and peas, add them to the cooking, adjust salt and pepper and cook for another 15 minutes, stirring often. Scent with minced parsley, then remove from heat and serve immediately on the table.
You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.