agnello patate cardoncelli

A variation of the famous “Agnello alla Murgiana”, which also contains “lampascioni”, this “tiella” is another of Puglia’s delicious layered dishes.

Ingredients (serves 4) :

500 g pieces of lamb leg with bone  
150 g waxy potatoes  
250 g cardoncello mushrooms 
1 sprig parsley 
1 clove garlic 
1/2 glass dry white wine 
100 g soft breadcrumb
extra virgin olive oil
salt and pepper 



Pour 3-4 spoonfuls of oil into a high-sided oven dish, arrange the sliced lamb on the bottom, then season. Peel, wash and thinly slice the potatoes, then soak in cold water. Clean the mushrooms and slice thickly. Drain the potatoes and arrange in a layer on top of the meat. Add the mushrooms and drench with wine. Mix together the breadcrumb, chopped parsley, chopped garlic and salt and sprinkle over the vegetables. Add enough water to just cover and then cook in a hot oven at 180° C for about 2 hours. Serve hot.
Serving suggestion:The water should partly evaporate during cooking.


The common name of Pleurotus eryngii is the “fungo cardoncello”. Although this is one of the least known mushrooms, it is one of the finest in the south of Italy and was appreciated as long ago as Roman times. The Murgia plateau is its ideal habitat, and the area which produces the largest amounts of wild cardoncello mushrooms. However, recent years have seen a decline in output caused by recurrent summer forest fires.


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