‘Agnello a cutturiello’ is a lamb based dish of the spring and Easter period.
It is typical of the Murgia area and Basilicata. Its ingredients are different even between close-by towns, so it is impossible to find a recipe that works for everyone.
Compared to what we propose to you below, the most important modifications include the use of beaten eggs with grated cheese or the addition of lamb entrails roulades. Finally, some recipes include artichoke thistles.
Ingredients (serves 6)
2 kg lamb in pieces
400 g onions
300 g ripe tomatoes
2-3 celery leaves
300 g rapini or wild chickory
2 garlic cloves
80 g grated Pecorino cheese
evo oil to taste
salt to taste
Parboil and peel the tomatoes. Slice the onions and sauté them with celery leaves and garlic cloves in a high edge earthenware pot. Add the pieces of lamb, tomatoes and rapini. Cover with a bit of water, salt to taste and cook over low heat until the lamb is well cooked, stirring occasionally.
Before serving, sprinkle with grated pecorino cheese.
In the town of Altamura it is served on toasted bread slices.