Pappa Rustica

Preparation:

Preparation: Cut the well-cleaned vegetables into small pieces, removing the tomato seeds, peels and the most fibrous parts of the fennel. Cook in about 500 g of water for about 30 minutes, then separate the vegetables from the broth and reduce them to a puree. To about 200 g of broth add 2-3 tablespoons of the vegetable puree, sprinkle in the semolina and mix the lamb well, possibly helping with a little remaining broth. Dress with the extra virgin olive oil.