Drive away with green broad beans and ricotta
20 recipes
Pugliese lamb soup
ingredients
servings
4
Lamb, lean meat
400 grams
Peas, frozen
320 grams
Pecorino cheese
40 grams
Onions
1 unit
White wine
100 mL
Parsley
1 sprig
Salt
to taste
Pepper
to taste
Eggs
2 unit
Extra virgin olive oil
40 grams
second courses from Italy - Puglia
Pugliese lamb soup
Pugliese lamb soup
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
What's better than a nice soup with lamb and peas, all from Puglia!
preparation
step 1
Cut the lamb's pulp into pieces and remove the bones. Shell the peas. Peel and chop the onion. Peel a handful of parsley leaves.
step 2
In a saucepan (preferably earthenware) slightly heat the olive oil, add the onion and cook for a moment, then add the lamb's pulp and let it brown over a lively flame, stirring in order to brown it evenly.
step 3
Add the white wine, the bay leaf and let it evaporate.
step 4
Then add the peas, salt, pepper, cover and simmer for 2 hours, turning occasionally and adding more hot water when necessary. At the end you will have to have a soup that is not excessively brothy.
step 5
In a bowl, beat the egg with the minced parsley, a pinch of salt and pecorino.
step 6
When the soup is done at the end of cooking, pour the egg mixture and let it simmer for an instant, stirring everything with a fork so as to tear the eggs.
step 7
Turn off and serve immediately accompanying the dishes with a handful of pepper and if you want with slices of lightly toasted wholemeal bread.
others have searched
