900g top round of leg of lamb, cut into 5mm slices
18 bay leaves (fresh are best)
2 onions, peeled and cut into 18 small wedges
45ml olive oil, plus extra for oiling
handful of fine breadcrumbs
60ml olive oil
1 onion, peeled and finely chopped
100g pecorino cheese, cubed
100g pancetta, cubed
55g bread, cubed
handful of fresh flat-leafed parsley, chopped
1 large egg, beaten
sea salt and freshly ground black pepper

This is a variation of one of my grandmother’s recipes – and is a great example of how meat is served in Italy, either in the trattoria or at home. The meat is prepared simply and should be of the finest quality.


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1.To make the filling, heat the olive oil in a saucepan over a medium heat, then sauté the onion for 5–8 minutes until golden.
2.Remove from the heat and leave to cool. Add the pecorino, pancetta, bread, parsley and egg and mix well.
3.Season to taste with salt and black pepper and set aside.
4.Beat the slices of lamb to tenderise them, then cut the slices into 8cm squares.
5.Put 1 tablespoon of filling on each slice of meat, positioned near a corner.
6.Roll the corner of meat over the stuffing, tuck in the edges and roll it into a small sausage shape, about 4cm thick and 8cm long. Continue until all the meat rolls are done.
7.Preheat the oven to 180°C fan/200°C.
8.Oil a baking sheet and sprinkle it with salt.
9.Push 2 skewers through the side of a meat roll and add on a bay leaf and a wedge of onion.
10.Repeat, alternating the meat, bay and onion, to fill each double-skewer with 3 meat rolls.
11.Pour the olive oil into a flat plate and put the breadcrumbs on a second plate.
12.Dip each skewer in the oil and then in the breadcrumbs.
13.Arrange the coated skewers in a roasting tin and roast in the preheated oven for 20 minutes, turning after 10 minutes, until golden.

Cucina di Amalfi
by Ursula Ferrigno,
published by Ryland
Peters & Small,
photography by Nassima
Rothacker, distributed by, $49.99.