Agnello con finocchietti – Lamb with little fennels


1 kg of lamb;
wild fennel;
1/2 kg of tomatoes;
1 onion;
olive oil;
1 glass of white wine;

How to make Agnello con finocchietti

Degrease the lamb, cut it in pieces, wash it, and put it aside.
Brown in a saucepan the sliced onion and let it gild.
Put the lamb, let it brown nicely on all the sides, to high heat, pour the white and thin wine to evaporation.
Lower the flame, unite asunder the tomatoes, the wild fennel, salt to cover the saucepan and let it cook for about 40 minutes.
Serve warm.

Reginal Recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at