The simplicity of this recipe will blow you away. Traditional cucina povera cooking, incredibly tasty, filling and delicious. Here is one of my versions of spizatello, this time using peas from the freezer instead of ‘Escarole’.  However, if peas are in season then get podding.  A little work and preparation on the stove and a final bake in the oven. The lamb becomes soft to the bite and is complimented by the sweet peas. Delicious served with a little rustic bread and unbelievably no garlic or onions in sight!!


This recipe can be found in my new cookery book, amongst many others ‘Southern Italian Family Cooking‘..



Preparation time: 20 minutes                                                            Cooking time: 2 hours
Serves: 4

4 tbsp olive oil
500g lamb neck, cubed
1 litre chicken stock
2 small sticks of celery
2 tbsp basil, chopped
1 tbsp parsley, chopped
Pepper to season
450g peas
Celery leaves, chopped
35g parmesan, grated
6 large eggs

Preheat oven 190°C / Gas 5
1.      Trim any fat off the lamb and cut the lamb into mouth size pieces.
2.      Add the oil to a saucepan and place on a medium heat.  Tumble in the lamb and fry on a gentle heat for 10 minutes until the lamb is sealed.
3.      Slowly pour in the chicken stock along with the celery, basil, celery leaves, parsley and pepper.  Stir well.  Cook on a medium heat for 30 minutes.
4.      Scatter in the peas and stir.  Cook for a further 10 minutes.
5.      In a bowl add the Parmesan and crack in the six eggs.  Whisk well.
6.      Pour in ¾ of the egg mixture, reserving a quarter for the topping.
7.      Stir well and mix, cooking the eggs.  Let this bubble for 10 minutes.
8.      Place the contents of the saucepan into the bakeware.

9.      Drizzle over the remaining egg mixture and place into the preheated oven for 50-60 minutes until golden brown.

Enjoy with rustic bread and a large glass of wine.


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