Wednesday 13th December 2017
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Serves 2
Preparation time: 20 mins
Cooking Time: 2 hours

600g of spring lamb (leg) meat,
200g of big leaf spinach (use dandelion if possible)
200g of grated pecorino cheese
1 tablespoon of English mustard
6 eggs
3lt of lamb stock
2 tablespoons of mix chopped tarragon, thyme and dill
50ml of olive oil
50ml of extra virgin olive oil
2 sliced red onions
Pinch of nutmeg
Salt and black pepper to taste

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Recipe by Ivano De Serio, Head Chef of The Old Bakery


In a deep pan cook the onions with the olive oil. Add the seasoned sliced lamb meat and cook for 2 minutes. Wet with the white wine and add the stock. Cook for 1½ to 2 hours on low heat.

Meanwhile, in a bowl mix the eggs, pecorino, chopped herbs, nutmeg, and mustard then mix well.

Five minutes before serving the dish add the washed spinach leaves and cook for 1 minute. Finally add the egg mixture and mix well. Serve with Puglian bread and a drizzle of extra virgin olive oil.

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