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.
TAGLIATELLE WITH GULF SHRIMP AND FIVE PEPPERS
Provided by Nancy Harmon Jenkins
Categories dinner, pastas, main course
Time 40m
Yield Ten servings
Number Of Ingredients 15
Steps:
- Place the flour on a large work surface, shape into a mound and make a well in the center. Pour the eggs into the well and, with a fork or by using your fingers, start mixing the flour in a circular motion, gradually drawing the flour from the inside wall of the well. When the eggs are fully incorporated, knead the dough for 10 minutes, until it is smooth and elastic.
- Divide the dough into quarters. Using a hand-cranked pasta machine, roll out each quarter to a one-eighth-inch thickness. When the dough is thin enough, feed it through the broad cutting blades of the machine to make the tagliatelle. Dry the pasta on a wooden rack for 15 minutes, or until ready to cook.
- In a very large frying pan, heat one-quarter cup of the olive oil. Saute the bell peppers and garlic until tender. Add the shrimp and cook for four minutes, until barely done. Add the olives, parsley, basil and black and red pepper. Stir and remove from the heat.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the tagliatelle and cook until it is al dente, about two to three minutes. Drain. Toss the pasta with the remaining olive oil and the cheese. Spoon the sauce over the top. Serve immediately.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 22 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 1401 milligrams, Sugar 2 grams, TransFat 0 grams
DASHI
Provided by Nancy Harmon Jenkins
Categories side dish
Time 1h10m
Yield 5 cups
Number Of Ingredients 2
Steps:
- Soak kombo in 5 cups of cold water for an hour. Then over low heat slowly bring water to a boil. Just before boiling, remove kombo.
- When water boils, raise heat to medium, and add bonito flakes. Cook 1 minute, skim surface, and turn off heat. After bonito flakes settle to bottom of saucepan, strain stock through cheesecloth or fine strainer, discard the flakes, and reserve the dashi.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 381 milligrams, Sugar 0 grams
CLAM-FLAVORED GAZPACHO
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 25m
Yield About 1 1/2 gallons
Number Of Ingredients 17
Steps:
- Chop watercress, peppers, onion, carrot and celery very fine (this is best done by hand, rather than in a food processor or blender.) Peel and seed cucumbers and chop very fine. Peel and seed tomatoes, reserving juice and seeds, and chop very fine. Mix all the vegetables together in a large bowl.
- Mince the garlic and combine with tomato paste, tomato juice and juices and seeds from fresh tomatoes. Add to chopped vegetables. Add lemon juice, olive oil and clam broth. Taste and add cayenne pepper and sea salt, if desired. Cover the bowl and refrigerate overnight.
- Serve in mugs with spoons, and garnish, if desired, with frozen lemon-pepper vodka (see recipe). Provide lemon wedges and a pepper grinder for nondrinkers.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 577 milligrams, Sugar 5 grams
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