MypinchofItaly
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Lunch today was tortellini (stuffed with spinach and ricotta) in tomato sauce..
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Lunch today was tortellini (stuffed with spinach and ricotta) in tomato sauce..
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@MypinchofItaly
Wonderful ..
Have a lovely evening .. Very very cold & windy in Madrid .. Approx. 2 degrees - 4 degrees centig .. It is warmer in Barcelona, 12 degrees and expecting rain tomorrow .. We hope to land before it begins .. Going home tomorrow .. We had a wonderful Italian dinner in Madrid last night .. Ignazio opened up a new Trattoria ( small ) and truly amazing .. It was nice to see him ..
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Shoulder of Welsh lamb, slowly roasted for five hours.
Cooked on a trivet of vegetables- carrots, potatoes, onion, celery, garlic plus bay leaves and whole peppercorns. Red wine added after initial high temp blast and covered tightly for slow cook. Herb garden pretty inaccessible todayOh good! Did you also add aromatic herbs?
You missed out now you skimmed and reduced the pan stock and made a stunning sauceCooked on a trivet of vegetables- carrots, potatoes, onion, celery, garlic plus bay leaves and whole peppercorns. Red wine added after initial high temp blast and covered tightly for slow cook. Herb garden pretty inaccessible today
Second dish: stir-fried broccoli rabe with chili pepper, garlic, anchovies and a bit of Evoo.
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Is that a whole big garlic clove?
Its difficult to estimate size from your photo. I'm sure it wasn't as big as my Giant garlic clove. But I love the way you use them whole...Oh that's curious because lately garlic cloves were very giants (and not so tasty) whilst these I have just bought are smaller..
Thank you @Francesca
What did you eat to Ignazio restaurant?
Ok, after taking the lamb out to rest, I added veg water to the pan, mashed it all down on the hob, sieved and separated the liquid and thickened with cornflour.You missed out now you skimmed and reduced the pan stock and made a stunning sauce
When I do it I make a bbq style wet rub with aromatics and the veg base. I don't add any liquid but I do reduce everything in the pan to a nice sticky glaze.