Biba's Northern Italian Cooking - Biba Caggiano [46]
MAKES 6 TO 8 SERVINGS
3 to 4 tablespoons olive oil
1 (4- to 5-pound) leg of lamb
Salt and freshly ground pepper to taste
¼ pound pancetta, page 4, cut into 4 slices and diced
1 medium onion, sliced
2 carrots, finely chopped
1 celery stalk, finely chopped
1 cup dry white wine
1 (28-ounce) can crushed Italian-style or whole tomatoes
3 tablespoons chopped parsley
2 garlic cloves, chopped
Water, if needed
Heat oil in a large heavy casserole. Season lamb with salt and pepper and place in casserole. Brown lamb on all sides over medium heat. Remove lamb from casserole. Add pancetta, onion, carrots and celery to casserole. Sauté until lightly browned. Return lamb to casserole. Increase heat and add wine. Cook until wine is reduced by half. Stir in tomatoes and cover casserole.
Cook over medium-low heat 2 to 2½ hours or until tender. Stir sauce frequently and use to baste lamb. Add parsley and garlic during last 5 minutes of cooking. If sauce becomes too thick, add a little water. Place lamb on a cutting board and cool 5 minutes. Keep sauce warm. Slice lamb and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat. Serve immediately.
FRIED LAMB CHOPS
Costolette di Agnello Fritte
Use very young lamb for a succulent and delicate dish.
MAKES 4 SERVINGS
8 single-rib lamb chops
2 eggs
Salt and freshly ground pepper to taste
½ cup all-purpose flour
¾ cup freshly grated Parmesan cheese
¾ cup dry unflavored bread crumbs
¼ cup butter
2 tablespoons olive oil
Trim all fat from lamb chops. Beat eggs with salt and pepper in a medium bowl. Spread flour on aluminum foil. Combine Parmesan cheese and bread crumbs in a small bowl. Spread on a second piece of foil. Coat chops lightly with flour. Dip chops in beaten eggs, then coat with bread crumb mixture. Press mixture onto chops with the palms of your hands. Let coated chops stand 10 to 15 minutes.
Melt butter with oil in a large skillet. When butter foams, add chops. Cook over medium heat until meat has a light-golden crust, 2 to 3 minutes on each side. Drain chops on paper towels. Place chops on a warm platter. Season with salt. Serve immediately.
SKEWERED LAMB
Agnellino allo Spiedo
In Italy, tender young lamb is cooked on an open spit. Broiling also gives excellent results.
MAKES 8 SERVINGS
1 (3- to 3½-pound) leg of lamb
Marinade
4 to 5 cups dry white wine
2 sprigs fresh rosemary or 2 teaspoons dried rosemary
5 fresh sage leaves or 1 teaspoon rubbed sage
3 garlic cloves, crushed
4 to 5 fresh bay leaves or 1 teaspoon crushed dried bay leaves
1 medium onion, sliced
Salt and freshly ground pepper to taste
½ pound pancetta, page 4, cut into 4 slices
⅓ cup chopped parsley
4 garlic cloves, chopped
¼ cup olive oil
2 medium onions, cut into large pieces, plus additional for brushing
3 tomatoes, quartered
Salt and freshly ground pepper to taste
Trim all fat from lamb and cut in 2- to 2½-inch cubes. Prepare Marinade: Combine all ingredients in a medium bowl. Combine meat and marinade in a large bowl; stir well. Cover and refrigerate overnight.
Preheat broiler or prepare barbecue. Cut pancetta into large pieces. Mix parsley, garlic and ¼ cup oil in a small bowl; set aside. Drain lamb and dry on paper towels. Alternate lamb on skewers with pancetta, onion pieces and tomato quarters. Brush with oil. Broil to preferred doneness, brushing frequently with oil during cooking. A few minutes before removing meat from broiler, brush lamb with parsley-garlic mixture. Season with salt and pepper. Serve immediately.
LAMB STEW BOLOGNA STYLE
Spezzatino di Agnello alla Bolognese
A loaf of bread and a bottle of red wine will add the perfect touch to this simple meal.
MAKES 4 TO 6 SERVINGS
1 (2- to 2½-pound) boneless shoulder of lamb
1½ cups canned crushed Italian-style or whole tomatoes
3 tablespoons olive oil
3 tablespoons butter
2 garlic cloves, chopped
2 or 3 sprigs fresh rosemary or 1 tablespoon dried rosemary
¾ cup light, red wine
Salt and freshly ground pepper to taste