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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a shallow bowl, mix the flour with the pepper. | 2. A few pieces at a time, roll the lamb chunks in the flour to completely coat, and set aside (this is better done as stated in a bowl than in a resealable bag, in which they all gum together!). | 3. Heat the olive oil in a non-stick skillet over medium-high heat; add the lamb chunks and saute briskly until they reach your desired degree of doneness (we like ours medium-rare, which is about 5-7 minutes). | 4. Add the hot pepper flakes, and mix well. | 5. Stir in the capers and the anchovies, mixing well, especially to get the anchovies broken up and well incorporated. | 6. Remove from heat and serve immediately! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2		cut	2422.224	0.0	153.1354	195.8645
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
olive oil	1/4	cup		477.36	0.0	0.0	54.0
pepper flake	1/4	teaspoon		-	-	-	-
caper	4	ounces	rinsed drained	26.0815	5.5452	2.6762	0.9752
anchovy fillet	6		minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.