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Stuffed Lamb Belly with Bagna Cauda Sauce

Recipe Date:
September 24, 2013
Serving Size:
Cook Time:
Imperial (US)

Pair with our Landslide Cabernet Sauvignon.

  • 1 1/2 tbsps fennel pollen
  • 3/4 tsp black peppercorns
  • 3/4 tsp freshly grated nutmeg
  • 3/4 tsp crushed red pepper
  • 2 tbsps very finely chopped rosemary
  • 2 large garlic cloves, minced
  • 1/2 white onion, minced fine
  • 1 tbsp currants, soaked and drained
  • 2 tbsps bulgur wheat, soaked and drained in hot water, water reserved
  • 1 egg
  • 1 Lamb breast or belly, butterflied
  • 250g ground lamb
  • 500ml of Simi Landslide Cabernet Sauvignon
  • Bagna Cauda Sauce
  • 16 cloves garlic, microplaned
  • 12 anchovies packed in olive oil, drained and minced
  • 1 lemon, zested and juiced
  • 1 cup olive oil
  • 2 tbsps Italian parsley, minced

For Lamb Belly:

Preheat the oven to 325 degrees. Sauté white onion in olive oil over medium heat for 4 minutes.  Add fennel pollen, peppercorns, nutmeg, red pepper, rosemary and garlic in the oil for another 3 minutes. Remove from heat and cool.

Season the boneless lamb belly with salt and pepper. Add the onion mixture to the currants, bulgur, egg and ground lamb. Mix thoroughly. Place the onion mixture inside the belly, roll the belly and tie with cooking twine in 1” intervals along the whole tube of the belly.

Place the tied belly on a racked roasting pan with one cup of Simi Cabernet Sauvignon in the bottom. Cover the lamb with foil and roast in the oven for 1 ½  hours. Remove foil and cook an additional 30 minutes, basting with the wine and dripping from the bottom of the pan. Remove from the oven and allow it to rest for approximately 20 minutes.  Slice the lamb belly and drizzle Bagna cauda sauce over top.


For Bagna Cauda sauce:

Add olive oil, garlic and anchovy in pot and bring to a slight simmer. Cook for at least 1 hour to soft the flavors. Be very careful not heat too high, it can scorch easily. Check frequently. When ready add lemon zest and lemon juice. 

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