March 27, 2018 1 min read


A simple and tasty recipe, lamb ribs breaded with chopped hazelnuts, as used in Piedmont region (North of Italy).

Piedmont is famous for its production of hazelnuts (Nocciola tonda e gentile delle Langhe) and could not miss a gluttony and original breading made with one of its most famous products.

Serves 2, Preparation time less than 10 mins, Cooking time 10 mins

  • 6 small lamb ribs
  • 50 g Piedmontese hazelnuts to mince
  • 50 g of breadcrumbs
  • 2 eggs
  • a pinch of salt
  • 2 tbsp unsalted butter
  • 2 tbsp Extra Virgin olive oil (EVOO)


In a bowl, beat the eggs with a pinch of salt.

In another bowl mix the minced hazelnuts and breadcrumbs. Mix them well, so you activate the oil contained in the hazelnuts that helps to form a thicker batter with an excellent crunchiness.

Start to fry the lamb ribs by dipping them in the bowl with the beaten eggs, then pass them in breadcrumbs with the chopped hazelnuts. Heat the butter with EVOO in an anti-stick pan and fry the chops for about 10 minutes.

They are excellent if they are slightly pink inside.

MyPinch of Italy
MyPinch of Italy

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Arostina Gluten Free seasoning with spices and herbs 150g
Our Italian condiment essential

Excellent service and speedy delivery.

Not yet tried but it looks good.

Colatura di Alici

I really love this, I think ithe traditional pasta recipe is fantastic. One day I will go to Cetera to see how it is made. It comes very well packaged.


Great, fast service as always. Love the little snack surprises in each parcel. Thank you.


Soft, silky but firm too - each one a little cushion of wonder! I wondered what all the fuss was about. Now I know. Pasta is not just pasta.