Roman dishes tend to be fairly quick to cook and with loads of herbs and spices. The main reason for this seems to stem from the fact that Rome was the major trading hub of Italy and therefore had access to lots of spices and had to have the food ready for travelers.
1tbl oil
1tbl butter
600g lamb cut into 2 1/2cm cubes (1 inch)
4 garlic cloves
leaves from 3 thyme sprigs
6 anchovy fillets (sardeller to the Swedish)
1 1/2dl red wine
1 1/2dl lamb stock
1 tsp sugar
ca. 60g black olives, halved
2tbl chopped parsley
Heat the oil and butter in a large pan that can fit a lid on it and fry the lamb for 4-5min until they are nice brown all the way around.
Crush the garlic, thyme and anchovy into a smooth paste using a mortar and pestle.
Pour the wine and stock into the pan and then stir in the paste, adding the sugar at the same time.
Bring to the boil, then lower the temperature and let simmer with a lid on for 30-40 minutes or until the meat is tender. Remove the lid for the last 10 minutes so that the sauce can reduce a little bit.
Add the halved olives and mix thoroughly.
Sprinkle the chopped parsley over the top and serve with fluffy mashed potatoes.
Enjoy!
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