Vr'detto Pasquale

Pour the wild fennel Mountain peas in boiling salted water and cook until tender. Check for doneness by piercing the firmer stems: they should yield without falling apart completely. Drain carefully, allowing excess water to escape, then transfer to a cutting board.

Finely chop the wild fennel boiled with a knife. Cut it into small, regular pieces, so it can be distributed throughout the baking pan without forming lumps. When finished, the consistency should be moist but not watery; if necessary, let it drain briefly before proceeding.

Heat the olive oil in a skillet and add the boneless and diced lamb. Brown over high heat Bake for a few minutes, turning the pieces to brown them on all sides. Stop when the surface is golden brown: the inside will finish cooking in the oven.

Transfer the browned lamb to a baking pan ovenproof, distributing the pieces in as uniform a layer as possible. Also pour the remaining oil into the skillet, which collects the browning juices. Make sure the meat isn't crowded together, so the seasoning can coat it during cooking.

Add the wild fennel minced meat and distribute it with a wooden spoonStir gently to combine the vegetables with the oil and lamb juices, without breaking the pieces. The mixture must be homogeneous, with the wild fennel present around and between the pieces of meat.

Beat the eggs in a bowl until frothy a mixture uniform, then pour them into the baking pan. Turn meat and wild fennel with a wooden spoon to distribute the egg evenly. Continue until the liquid envelops the ingredients without leaving any completely exposed areas.

Bake it baking pan at about 170°C (338°F) and cook for over an hour. Turn the meat occasionally, so that it cooks and browns evenly. Check the bottom: if it tends to dry out too much, add a few drops of white wine. Continue until the meat is cooked and the mixture of eggs is hardened.