LEG OF LAMB, TUSCANY STYLE (AGNELLO CON PISELLI ALLA TOSCANA)
Easy and flavorful.... for that special meal when only a leg of lamb will do... serve with best red wine :) From Nitty Gritty Italian Cookbook
Provided by Polar Bear
Categories Lamb/Sheep
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Have the butcher bone and roll the lamb leg.
- Use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.
- Slice the garlic cloves and coat them with rosemary.
- Insert a garlic slice in each slit.
- Rub the leg with a generous amount of salt.
- Heat the oil in a heavy pot which is just large enough to hold the meat.
- When the oil is smoking, add the lamb and brown well on all sides.
- Distribute the tomatoes around the meat.
- Add enough water to cover 1/3 of the way up the side of the meat.
- Season the tomatoes with salt and pepper.
- Bring the water to a boil, cover the pot, and place in a preheated 300° oven.
- Simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.
- Baste and add a little water if it looks dry.
- The meat is done when it is easily pierced by a cooking fork.
- About 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.
- Slice the lamb about 1/4´´´thick on a hot platter and spoon the sauce with the peas over and around the meat.
Nutrition Facts : Calories 1176.1, Fat 75.6, SaturatedFat 28.4, Cholesterol 303.9, Sodium 427.1, Carbohydrate 27.2, Fiber 8.3, Sugar 12.4, Protein 93.4
LA CASSERUOLA DI AGNELLO E FAGIOLO-ITALIAN LAMB CASSEROLE
This is my version of a rustic lamb & bean casserole that we had in Italy during our travels. I normally use 5 cloves of garlic. This works really well in a Le Creuset dutch oven or any heavy based casserole dish, as the vegetables hold their shape a bit better. If you don't like beans, leave them out and reduce the stock by 1/2 cup. Serve with boiled new potatoes instead.
Provided by LilKiwiChicken
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Soak the borlotti beans overnight in cold water, then drain.
- Heat the oven to 200 degrees Celsius.
- Heat the olive oil in the dutch oven and saute the onions and garlic until translucent. Do not allow to colour or burn.
- Add the celery, herbs, mushrooms and courgettes and saute for 3 minutes.
- Add the tomatoes & juice, stock, red wine, drained beans and the salt and pepper to taste, and heat until just simmering. Simmer for 10 minutes.
- Add the lamb chops and stir until the chops are covered with the liquid mixture.
- Cover, put in the oven and cook on 200 degrees Celsius for 30 minutes.
- In the meantime, combine the flour and butter until there are no lumps.
- After the 30 minutes are up, remove the lamb from the oven. Stir through the butter and flour mixture in teaspoonfuls until well combined. Cover, put back in the oven and then reduce the heat to 150 degrees Celsius. Cook for 1& 1/2 - 2 hours, or until the meat is nearly falling off the bone, and the beans are cooked.
- Serve with crusty ciabatta bread or just in big bowls (think steaming casserole on a cold winter's night) with glasses of red wine. This is nice also with steamed green beans.
Nutrition Facts : Calories 997.3, Fat 66.5, SaturatedFat 28, Cholesterol 161.4, Sodium 194.7, Carbohydrate 47.8, Fiber 16.9, Sugar 6.9, Protein 48.7
CHICKEN TOSCANA
Make and share this Chicken Toscana recipe from Food.com.
Provided by Homegourmet
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Earlier in day or prior to cooking chicken:.
- Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
- Return to pan and cook over medium low until thickened.
- Just before serving on chicken, add chestnuts and heat through.
- Salt and pepper to taste.
- Dredge chicken cutlets in flour.
- Heat non stick fry pan (use PAM if necessary).
- Add butter and oil.
- Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
- Pour thickened port gravy over cutlets and serve.
SALMONE ALLA TOSCANA
Make and share this Salmone Alla Toscana recipe from Food.com.
Provided by MsPia
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F
- In a shallow baking dish, lightly coat the bottom with 1 tbls of olive oil.
- Place salmon, skin side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbls of olive oil over salmon and set aside.
- In a frying pan heat the remaining olive oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.) Saute for about five minutes.
- Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
- Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.
- Thoroughly wash spinach and steam until wilted.
- Place salmon on a plate of spinach, top with mixture and serve.
AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)
I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.
Provided by Ilysse
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy casserole and saute onion until soft.
- Add garlic and sage, saute a minute or two more.
- Add lamb and brown on all sides.
- Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
- Lower heat and let reduce for 5 minutes or so.
- Add tomatoes and season with salt, pepper, and pepper flakes.
- Cover and simmer for 1 hour.
- When the meat is cooked and soft remove the pan from the heat.
- Beat the egg yolks into the sauce.
- Serve hot and enjoy!
POLLO ALLA TOSCANA
Make and share this Pollo Alla Toscana recipe from Food.com.
Provided by MsPia
Categories Chicken
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat.
- Season chicken with salt and pepper.
- Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
- Brown chicken 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
- Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
- Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
- Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
- Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
RIGATONI ALLA CASALINGA
This hearty and satisfying rigatoni with lamb, white beans and tomatoes is a simple, home-style Italian dish. Serve with a side salad, garlic bread and a cold pino grigio wine. From the R.S.V.P. section of an April 1989 issue of Bon Appetit. It was requested from Rao's Italian Restaurant in Houston, Texas.
Provided by Leslie in Texas
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat.
- Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
- Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
- Add wine and bring to boil, scraping up any browned bits.
- Add tomatoes with juices and bring to boil.
- Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
- Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
- Transfer to large bowl and serve with cheese.
Nutrition Facts : Calories 925.2, Fat 43.7, SaturatedFat 17.3, Cholesterol 182.4, Sodium 135.8, Carbohydrate 78, Fiber 9.1, Sugar 7.3, Protein 46.9
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