PAOLA DI MAURO'S ROMAN LAMB
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome. She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles. Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that. Use the best ingredients you can find. Then let the simplicity of the preparations work its magic.
Provided by Nancy Harmon Jenkins
Categories dinner, lunch, roasts, times classics, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Rinse the lamb chunks under cold running water, and pat dry with paper towels.
- In a casserole or roasting pan large enough to hold all pieces of lamb, heat olive oil over medium-high to high heat. When oil is almost smoking, add lamb chunks and brown quickly, turning frequently, for about 10 to 15 minutes.
- Coarsely chop 2 of the garlic cloves; add to lamb as it browns. When all the lamb is browned, add salt and abundant pepper. Sprinkle flour over lamb pieces, and turn them to mix in seasoning and salt. Add wine; as soon as it starts to bubble, cover pan and place in oven to roast, covered, for 30 minutes.
- While lamb is roasting, coarsely chop remaining garlic, and using a mortar and pestle, pound it with chopped rosemary into a coarse paste. Add chopped anchovies, and continue pounding to make a fairly smooth paste. A tablespoon at a time, mix in wine vinegar to make a smooth emulsion.
- When lamb has roasted for 30 minutes, remove from oven, and pour vinegar emulsion over lamb pieces. Turn them to coat well with sauce. Return to oven, uncovered, to roast an additional 30 minutes.
- When lamb is done, with no trace of red in the meat, remove from oven, set aside for 5 minutes, then put lamb on a heated serving platter. Bring pan juices to a boil and cook rapidly for about 45 seconds, or just long enough to reduce juices and thicken them slightly. Add salt and pepper to taste. Pour juices over lamb chunks; serve immediately.
ROAST LEG OF YOUNG LAMB
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 1h20m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Trim and discard excess fat from lamb. Using a sharp-pointed knife, make little angled incisions all over the lamb and stuff the incisions with slices of garlic and sprigs of the fresh herbs. Rub lamb with the oil; then sprinkle with salt and freshly ground black pepper. Set lamb aside in a cool place to marinate for at least 2 hours.
- When ready to cook, preheat oven to 450 degrees. Put lamb on a rack in a roasting pan and roast 30 minutes. Reduce heat to 300 degrees and cook 30 to 50 minutes longer, depending on the size. Total cooking time for medium rare should be 10 minutes to the pound. When lamb is done, remove to a serving platter and let rest 10 to 20 minutes before carving.
- Meanwhile, prepare sauce by first removing fat from roasting pan and setting pan over medium-high heat. Add vinegar to pan and boil, stirring with a wooden spoon and scraping to get all the brown bits. Add stock, raise heat to high and boil about 5 minutes to thicken stock. Remove from heat and taste, adding salt and pepper if necessary. Strain sauce into a gravy bowl to serve with carved lamb.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 98 milligrams, Sugar 0 grams
GRATIN OF FLAGEOLET BEANS
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h20m
Yield Eight servings
Number Of Ingredients 15
Steps:
- Warm the olive oil over medium heat in a large noncorrodible pot (glass, ceramic, stainless steel or enameled iron). Add the diced carrot, celery and onion along with the garlic and cook for 5 minutes.
- Add the thyme, diced tomatoes, prosciutto hock, beans and the broth or water. Salt to taste. Cover and simmer for 1 hour, adding water if the bean mixture becomes too thick. Remove the cover, raise the heat slightly and cook for another 30 minutes, reducing the liquid until it is at the same level as the beans. When stirred, the beans should have the consistency of a thick sauce.
- Preheat the oven to 350 degrees. Remove the prosciutto hock and thyme sprigs from the pot. Remove the rind from the prosciutto, chop the ham into coarse pieces and add them to the beans. Stir in about half of the parsley.
- Pour the beans into a baking dish. Mix the bread crumbs with the remaining parsley and the extra-virgin olive oil and Parmesan cheese, and spread this over the beans in an even layer. Bake for 40 minutes, or until the edges bubble and the top is evenly browned.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 19 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 1321 milligrams, Sugar 7 grams, TransFat 0 grams
MIDDLE EASTERN-STYLE OKRA
Provided by Nancy Harmon Jenkins
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium low heat, gently saute the onion and garlic in olive oil until onions are transparent and just starting to color. Add tomatoes and crushed coriander seeds, and cook 5 minutes, until tomatoes have given off their liquid. Add salt if desired.
- Trim the stems from the okra, and add to tomato-onion mixture. Mix well and add water. Start with 1/2 cup; more can be added as necessary.
- Turn heat down to low. Cover okra, and simmer for about 30 minutes or until the okra is tender. Stir occasionally, and add more water if the vegetables start to stick.
- Just before serving, add the lemon juice, mixing well.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 6 grams
More about "paola di mauros roman lamb food"
ROMAN LAMB ROAST - DINNER IN VENICE
From dinnerinvenice.com
LAMB RECIPES - NYT COOKING
From cooking.nytimes.com
LE MIE RICETTE. LA CUCINA DI UNA STORICA DONNA DEL VINO: PAOLA DI …
From amazon.ca
Reviews 1Format PaperbackAuthor Paola Di Mauro
PAOLA DI MAURO - GERENTE.. - DENTAL EVOLUTION USA | ZOOMINFO.COM
From zoominfo.com
2000 PAOLA DI MAURO LAZIO CABERNET-MERLOT - CELLARTRACKER.COM
From cellartracker.com
COLLE PICCHIONI PAOLA DI MAURO - MARINO - ROMA
From wineitaly24.com
EXCELLENT ROASTED LAMB AND POTATOES, ROMAN-STYLE
From sugarlovespices.com
DI MAURO, PAOLA - TORROSSA
From torrossa.com
LESSONS FOR CHEFS IN THE OLD WAYS OF THE ITALIAN KITCHEN
From nytimes.com
1999 PAOLA DI MAURO LAZIO IGT - CELLARTRACKER
From cellartracker.com
MAURO'S SNC DI INNOCENZI PAOLA E C. COMPANY PROFILE
From dnb.com
WHAT IS ROMAN FOOD ANYWAY? - EATER
From eater.com
ROMAN LAMB RAGU - THE TOMATO
From thetomato.ca
PAOLA DI MAURO - FACEBOOK.COM
From facebook.com
HOW TO COOK LAMB THE ROMAN WAY - COOK-COQUUS
From cook-coquus.com
PAOLA DI MAURO’S ROMAN LAMB - DINING AND COOKING
From diningandcooking.com
PAOLA DI MAURO - CELLARTRACKER
From cellartracker.com
LOOP | PAOLA DI MAURO
From loop.frontiersin.org
PAOLA DI MAURO - HISTORICAL RECORDS AND FAMILY TREES - MYHERITAGE
From myheritage.com
RECIPE: CROSTINI ROMANI - THE NEW YORK TIMES
From nytimes.com
A FEW LESSONS FROM THE KITCHEN - THE NEW YORK TIMES
From nytimes.com
PAOLA DI MAURO’S ROMAN LAMB RECIPE | RECIPE | LAMB …
From pinterest.com
MAURO ULIASSI MEETS GIOVANNI GAGGIA: ART - FOOD - COOKING : …
ROAST LAMB ROMAN STYLE - FILIPPO BERIO
From filippoberio.com
PAOLA DIMAURO
From paoladimauro.space
1999 PAOLA DI MAURO LAZIO | PRICES, STORES, TASTING NOTES & MARKET …
From wine-searcher.com
PAOLA DI MAURO’S ROMAN LAMB RECIPE
From pinterest.co.uk
PAOLA DI MAURO’S ROMAN LAMB RECIPE - NYT COOKING
From mygreatestdishesrecipes.netlify.app
A ROMAN MUSE FOR AMERICA'S GREAT CHEFS - THE NEW YORK …
From nytimes.com
PAOLA DI MAURO’S ROMAN LAMB RECIPE - PINTEREST.COM
From pinterest.com
DI PAOLA MAURO COMPANY PROFILE | ZAFFERANA ETNEA, …
From dnb.com
ROMAN-STYLE ROASTED LAMB - LA CUCINA ITALIANA
From lacucinaitaliana.com
PAOLA DI MAURO’S ROMAN LAMB RECIPE
From pinterest.co.uk
BOOKING AZ. VITIVINICOLA PAOLA DI MAURO S.S. - MARINO - ROMA
ROMAN ROAST LAMB (ABBACCHIO ALLA ROMANA): THE PERFECT RECIPE
From winedharma.com
ROMANIAN LAMB HAGGIS (DROB DE MIEL) RECIPE - CHEF'S PENCIL
From chefspencil.com
PAOLA DI MAURO’S ROMAN LAMB RECIPE - NYT COOKING
From morelink.live
PAOLA DI MAURO’S ROMAN LAMB RECIPE | RECIPE | LAMB …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love