Recipe Agnello Alle Olive


2 tablespoons extra-virgin olive oil
2 pounds boneless shoulder of lamb, cut into 1-inch cubes
Salt and freshly ground pepper to taste
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh rosemary
1 tablespoon dried rosemary
1 cup dry white wine
1 can (15 oz size) whole tomatoes, chopped, with their liquid
1/4 cup chopped fresh parsley
12 kalamata olives, pitted if desired

How to make Agnello alle olive:

Heat the oil in the bottom of a large, heavy pot over high heat. Season the lamb with salt and pepper and, working in batches, brown the lamb on all sides in the oil, transferring it to a plate when it is browned.

Lower the heat to medium and saute the garlic and rosemary in the same pot for about 1 minute. Add the wine and stir to dissolve the brown bits in the bottom of the pot. Add the tomatoes and meat to the pot and bring to a boil. Reduce the heat and simmer covered, stirring occasionally, until the meat is tender, 1 – 1/2 to 2 hours.

Add the parsley and olives and cook for 5 minutes.

Serves 4

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