Tiella di Agnello e Verdure alla Barese
Puglia — Bari province, widespread throughout the region
Pugliese tiella (from the Spanish teglia — the earthenware pan) of lamb and vegetables — a layered oven preparation specific to the Bari tradition. Layers of sliced potato, lamb (shoulder, bone-in), cherry tomatoes, onion, and wild oregano are built in a deep terracotta dish, drizzled with olive oil and a small amount of water, then baked covered for 1 hour and uncovered for 30 minutes. The lamb braises in the vegetable steam and the potato absorbs the lamb fat. Each layer is seasoned individually. The dish is not stirred or tossed — the integrity of the layers is the technical standard.