Many people have asked for this recipe
For the lamb:
1 lamb crown roast,
about 4 pounds
extra-virgin olive oil for brushing
salt and freshly ground pepper
2 cloves garlic, minced
2 bay leaves
For the potatoes:
2 tablespoons extra-virgin olive oil,
plus extra 2 cloves garlic, peeled and crushed
1⁄4 pound pancetta, sliced
1 cup Aglianico del Vulture,
or substitute a dry red wine
1 stalk celery, chopped
14 small potatoes, cut in half
2 bay leaves, plus extra for garnish
salt and freshly ground pepper
Preheat the oven to 450°. Brush the roast with olive oil. Season with salt, pepper, garlic and the bay leaves. Arrange the crown roast in a roasting pan. Place a ball of aluminum foil in the center of the roast and cover the tips of the bones with aluminum foil to keep them from burning. Transfer the roast to the oven to cook until a meat thermometer inserted into the thickest part of the lamb reads 145°. Baste with the cooking juices every 20 minutes.
Meanwhile, prepare the potatoes: In a heavy-bottomed skillet over medium heat, warm the olive oil. Add the garlic and pancetta and sauté for 2 minutes. Remove the garlic when it starts to turn golden. Deglaze with the Aglianico. Add the celery, potatoes, bay leaves, salt and freshly ground pepper and cook until the potatoes are tender. Set aside and keep warm.
Transfer the lamb and potatoes to a platter and top with the pan juices. Remove the cooked bay leaves, garnish with fresh bay leaves and serve. Serves 8
September 1st, 2008 at 3:44 am
I cannot find a good recipe for chicken caccitore. Can you please help me? thanks
September 1st, 2008 at 3:46 am
Dear Ms. Admas,
Please find below two recipes for chicken cacciatore from the archives of Italian Cooking & Living. The first recipe is from Tuscany and the second is from Sicily. I hope you will enjoy the recipes and thank you for your question.
Chicken Cacciatore
(Tuscany)
3 tablespoons extra-virgin olive oil
1 chicken, about 4 pounds,
cut into pieces
salt and freshly ground pepper
1 clove garlic, peeled
1 medium onion, roughly chopped
1 teaspoon chopped rosemary
1 teaspoon chopped sage
3⁄4 cup dry white wine
1 28-ounce can crushed tomatoes
1⁄2 cup black olives, pitted
In a large skillet with high sides, warm the olive oil over medium-high heat. Season the chicken with salt and pepper, and add to the skillet. Sauté until the chicken is well-browned on all sides. Remove the chicken from the skillet, and set aside on a plate. Lower the heat to medium, and add the garlic. Sauté until it begins to turn light golden. Discard the garlic, and add the onion, rosemary and sage. Sauté until the onion turns translucent. Add the wine, tomatoes and olives. Return the chicken to the skillet, and add water if necessary to cover the chicken. Cover with a lid, turn the heat to low, and cook for 30 minutes. Season with salt and pepper, and serve. Serves 4
Chicken Cacciatore
(Sicily)
1 chicken, about 31⁄2 pounds
1⁄2 cup extra-virgin olive oil, divided
3 ounces pancetta, chopped
1 clove garlic, peeled and slightly crushed
3⁄4 cup dry white wine
12 ounces canned, crushed tomatoes
finely chopped parsley
salt and freshly ground pepper
4 large green peppers, cut into thin strips
Clean the chicken, and cut it into pieces. In a heavy-bottomed pot over medium heat, add 1⁄4 cup olive oil, the pancetta and the garlic. Sauté for 2 to 3 minutes, then add the chicken pieces, and stir. When the meat is browned on all sides, deglaze with the wine, and scrape up the browned bits from the bottom of the pan. When the wine has evaporated, add the tomatoes. Cover, and simmer over low heat until cooked through, about 30 minutes. Season with parsley, salt and freshly ground pepper. In a separate skillet over medium-high heat, fry the peppers in 1⁄4 cup extra-virgin olive oil. When soft, remove from oil with a slotted spoon, salt lightly, and add to the chicken. Serves 6