ROMAN LAMB STEW (ABBACCHIO ALLA CACCIATORA)
This comforting lamb stew is easy to make, full of flavor and the meat is wonderfully tender.
Provided by Caroline's Cooking
Categories Main Course
Time 1h30m
Number Of Ingredients 10
Steps:
- Peel the garlic and cut one clove in half and set aside. Roughly chop the other clove.
- Remove the leaves from the stem of rosemary and finely chop them. Add the garlic and anchovies to the rosemary and chop them all together until they form a coarse paste. Use the side of your knife to mash the garlic and anchovies a little towards the end, adding a little salt if needed to help them mash.
- Place the garlic-rosemary paste in a small bowl and add the vinegar. Mix all together so the paste breaks up in the liquid. Set aside.
- Warm the oil in a medium-large Dutch oven or similar pan with a lid over a medium heat. Add the two halves of garlic clove and brown on both sides then remove from the pan.
- Increase the heat to medium-high and add the lamb. It can be good to start by adding some, then wait a minute before adding the rest to save the temperature reducing too much. Season the meat with salt and pepper then turn the meat to brown it all over.
- Once the meat has browned, sprinkle over the flour and stir to mix through. Try to avoid having any lumps of flour left.
- Add the wine to the pan and stir to deglaze any browning from the bottom of the pan. Allow most of the alcohol to evaporate then add the rosemary-vinegar mixture.
- Stir through the vinegar mixture then reduce the heat and cover the pan with a lid. Reduce the heat further if needed to have the mixture just gently simmering. Cook for around 1 - 1 1/2 hours until the meat is very tender. If needed, top up the liquid a little with some water or stock so it doesn't become dry, but you don't want a very liquid mixture either. Serve the meat with the sauce that has formed.
Nutrition Facts : Calories 282 kcal, Carbohydrate 3 g, Protein 26 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 81 mg, Sodium 381 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROMAN STEW (CROCK POT)
Based on ancient Roman recipe using spices from the Far East. Serve this as is with crusty bread, or over steamed rice or mashed potatoes.
Provided by Outta Here
Categories Stew
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
- Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
- Pour the tomatoes and the wine over the beef and vegetables.
- Cover the slow cooker, and cook on low for 7 to 8 hours.
- If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.
Nutrition Facts : Calories 298.4, Fat 12.9, SaturatedFat 4, Cholesterol 108.9, Sodium 451.3, Carbohydrate 5.8, Fiber 1.6, Sugar 2.5, Protein 37.9
ROMAN STEW
An Italian beef stew that only needs a red wine to make a delightful meal that will be popular with everyone. Posted for ZWT3
Provided by Julie Bs Hive
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
- Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
- Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
- Cover and cook for 1 hour. Add a little water or broth if needed.
- Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.
Nutrition Facts : Calories 325.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 85.6, Sodium 363.8, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 30.9
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
ROMAN COUNTRY BEEF STEW
A slightly different version of beef stew and so easy to make.I got this from a neighbor when we were stationed at Ft. Riley, KS. back in the 80's. It has since become a family favorite.
Provided by momstar
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, brown the meat in oil.
- Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
- Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
- Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
- (hint, do not use more than 4 oz. of macaroni).
- Stir in green beans and cook another 15-20 minutes.
- Serve with parmesan cheese.
- Goes well with french bread and a salad.
Nutrition Facts : Calories 427.5, Fat 25.9, SaturatedFat 9.3, Cholesterol 88.5, Sodium 915.7, Carbohydrate 22.2, Fiber 4, Sugar 5.8, Protein 26.7
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
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