- 400 g (14 oz) bread dough, leavened
- 300 g (10 oz) potatoes
- 300 g (10 oz) tender lamb
- 5 tbsp extra virgin olive oil
- 4 tbsp white wine
- 1 clove garlic, minced
- 2 sprigs rosemary
- 2 fresh bay leaves
- a few leaves myrtle
Knead the dough and leave it to rise. Dice the potatoes: bone and dice the lamb.
In a non-stick skillet make a light soffritto with a garlic clove minced, 2 tablespoons of olive oil, 2 sprigs of rosemary, 2 fresh bay leaves and a few myrtle leaves. When the meat is browned, deglaze with white wine and add the potatoes. Cook it for about 20 minutes until the potato is done.
Meanwhile, roll out the dough.
Put a little olive oil in a casserole for making soufflé and place the dough on top of it.
Fill it with the lamb and potatoes and close it up like a bag. Bake at 200° C (390° F) for 10 minutes.
Serve hot accompanied with a green salad.
Author: Valentina Oliveri
Curator: William Dello Russo
Photographer: Alessandro Saffo , Antonino Bartuccio
Translator: Richard Sadleir
Bilingual Italiano, English
19.5 x 23.5 cm
Edizione I 2014