Cuturieddu

Name: Cuturieddu (Rustic Lamb and Fennel Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 cups chicken broth, preferably homemade; 2 pounds lamb riblets; ⅔ cup finely chopped wild fennel fronds or ⅔ cup finely chopped cultivated fennel tops and 2 teaspoons fennel seeds, lightly crushed; 4 cups water; ⅔ cup finely chopped wild fennel fronds or ⅔ cup finely chopped cultivated fennel tops and 2 teaspoons fennel seeds, lightly crushed; ⅔ cup finely chopped wild fennel fronds or ⅔ cup finely chopped cultivated fennel tops and 2 teaspoons fennel seeds, lightly crushed; ½ cup coarsely chopped flat-leaf parsley; ⅛ teaspoon red pepper flakes; 1 spring onion or ½ white onion, finely sliced; 1 spring onion or ½ white onion, finely sliced; 2¼ pounds (about 4) meaty vine-ripened tomatoes, peeled, seeded, and chopped; ½ teaspoon sea salt; 6 slices stale country-style bread; Freshly grated pecorino cheese (optional)

Rustic Lamb and Fennel Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Paola Pettini, a cooking teacher in Bari who is dedicated to preserving the dishes of Apulia, worked for many years with a countrywoman she knew only as Antonia da Bari, Antonia from Bari. When Antonia reached her eightieth birthday, Paola honored the occasion by collecting and printing recipes for the dishes of Antonia’s family in a small booklet so they would not be lost to posterity.

This rustic soup, which is part of that heritage, is a typical springtime dish i

Ingredients

Europe
Italy
Mediterranean
Soup
Birthday

Ingredients

Method