You're previewing Alta Editions' Online Cookbook Club. You've viewed all 5 sample pages.  Try it Free!

Loading The Sardinian Cookbook
  • Spring Lamb with Fava

    This dish is a real spring treat. Fresh fava are one of the first spring vegetables and spring lamb is available in the weeks leading up to Easter. The flavors of this dish are fresh, and the meat is very tender.

    Pair with Sardus Pater Is Solus, a smooth and easy-drinking Carignano del Sulcis with a lot of flavor.

    • 3 tablespoons (15 mL) extra virgin olive oil
    • 1 small onion, finely chopped (about ¾ cup [113 g])
    • 1 pound (454 g) spring lamb, cut into ½-inch (13-mm) pieces
    • 1 cup (237 mL) dry white wine
    • ½ teaspoon sea salt plus more, to taste
    • 1 bay leaf
    • 1 cup (237 mL) water, if needed
    • 1 pound (454 g) fresh (or frozen and thawed) fava

    1.In a Dutch oven, warm the oil over medium-low heat. Add the onion and cook for 7 to 8 minutes, until it softens and becomes translucent.

    2.Add the lamb and cook for 7 to 8 minutes, until it is well browned on all sides.

    3.Add the wine and cook for 3 minutes, until the wine reduces by about ⅓.

    4.Add ½ teaspoon of the salt and the bay leaf. Stir well. Reduce the heat to low, cover the Dutch oven, and cook for about 45 minutes, until the lamb is tender, adding a little of the water, if necessary.

    5.Add the fava, stir well, and cook, uncovered, for 5 minutes. Adjust the seasoning to taste. Remove from the heat.

    6.Transfer the lamb and fava to a serving bowl and serve hot.

    – SECONDI –

Copyright © 2013 Viktorija Todorovska All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

© 2016 Alta Editions LLC.