Agnello con Olive Nere

Lamb and black olive stew

Preparation info

  • 4-6

    • Difficulty

      Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

Variations on this recipe are served in many of the restaurants of the area, but it is particularly good at the Buca di San Antonio as well as at the little cafe Da Giulio both in the back streets of Lucca.

You can give this dish something of the tang provided by fresh olives if you add a tablespoon of grated lemon peel during the cooking.