Agnello con piselli freschi
Chef: Contaldo
Serves 6
1kg lamb chunks
10tbsp extra virgin olive oil
2 onions sliced
1 carrot sliced
1 celery
5 garlic cloves crushed
20g anchovy fillets
thyme sprigs
1 red chilli
250ml white wine
25ml white wine vinegar
250g peas
400g potatoes
200g cherry tomatoes
Season lamb.
Heat oil and cook onions, carrots and celery until soft. Add the garlic, thyme, anchovies and chilli, cook a little longer until anchovies are dissolved.
Add the lamb and seal well. Stir in the wine and allow to reduce by half then the vinegar. Reduce the heat to low, cover and simmer gently 20 minutes. Add the peas, potates and tomatoes, cover again and cook for another hour, until the sauce has reduced by half.
Remove from heat and serve with toasted bread.