Agnello con le favette
Lamb with broad beans
ingredients
Serves 4
600g of diced lamb
400g of fresh broad beans
Bay leaves
Red wine
Salt and pepper
Extra virgin olive oil
method
Finely chop the onion and put in a pan or terracotta casserole with
5 tablespoons of olive oil. Fry over a low heat until the onion starts
to colour at which point add the diced lamb with a couple of bay leaves
and season with salt and pepper. Fry the lamb over a medium heat for 6-7
minutes and then add a glass of white wine to the pan. Let the lamb simmer
for a further 5 minutes by which point the liquid in the pan should have
evaporated. Turn down the heat and add the broad beans and a glass of
hot water, cover and cook for half an hour adding more water if necessary.
Five minutes before the end remove the lid of the pan and allow any liquid
left to evaporate by turning up the heat. Serve with a nice cold glass
of the same white wine you used for cooking the lamb.