Lamb with a heart of asparagus and mozzarella

  • 400 grams of boneless lamb
  • 150 grams of asparagus
  • 150 grams of scamorza
  • Celery
  • Carrot
  • Onion
  • Salt
  • Extra virgin olive oil
  • White wine
Spread the chopped lamb, salt and form a layer of whole asparagus and thin slices of scamorza. Roll up and tie with a string. Sauté the chopped celery, carrots and onion in oil, add the lamb and cover with white wine. Stew for 20 minutes.

Traditional or creative?

Do you love the traditional, old flavours of your grandmothers? Or would you rather invent, experiment, dare unusual pairings. Choose the recipe you’re most curious about.

Traditional cuisine

Creative cuisine