Распечатать
E-mail
 |
Ингредиенты
- 250g (1/2 lb) lamb shoulder, cut into small pieces or ground (see Notes)
- 2-3 cloves of garlic, peeled and slightly crushed
- 250g (1/2 lb) lamb shoulder, cut into small pieces or ground (see Notes)
- 1 large or 2 medium red bell peppers, trimmed and cut into strips or small dice
- 2-3 cloves of garlic, peeled and slightly crushed
- 1-2 bay leaves
- 3-4 tomatoes, canned or fresh
- Salt and pepper
- White wine
- Olive oil
- The recipe for homemade spaghetti alla chitarra can be found at:
- (c) Frank Fariello
View Full Recipe at Memorie di Angelina
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1098g | |
| Calories 1132 | |
| Calories from Fat 615 | 54% |
| Total Fat 68.24g | 85% |
| Saturated Fat 28.81g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 251mg | 84% |
| Sodium 796mg | 33% |
| Potassium 2180mg | 62% |
| Total Carbs 35.65g | 10% |
| Dietary Fiber 8.3g | 28% |
| Sugars 18.74g | 12% |
| Protein 66.29g | 106% |
%20lamb%20shoulder,%20cut%20into%20small%20pieces%20or%20ground%20(see%20Notes)%3C/p%3E%3Cp%3E1%20large%20or%202%20medium%20red%20bell%20peppers,%20trimmed%20and%20cut%20into%20strips%20or%20small%20dice%3C/p%3E%3Cp%3E2-3%20cloves%20of%20garlic,%20peeled%20and%20slightly%20crushed%3C/p%3E%3Cp%3E1-2%20bay%20leaves%3C/p%3E%3Cp%3E3-4%20tomatoes,%20canned%20or%20fresh%3C/p%3E%3Cp%3ESalt%20and%20pepper%3C/p%3E%3Cp%3EWhite%20wine%3C/p%3E%3Cp%3EOlive%20oil%3C/p%3E%3Cp%3EServe%20with:%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EIn%20a%20saucepan,%20preferably%20made%20of%20terracotta%20or%20enameled%20cast%20iron,%20gently%20saut%C3%A9%20the%20garlic%20cloves%20and%20bay%20leaves%20in%20a%20generous%20amount%20of%20olive%20oil%20for%20just%20a%20few%20minutes,%20until%20you%20can%20smell%20the%20garlic%E2%80%99s%20aroma%20and%20the%20cloves%20are%20just%20beginning%20to%20brown.%3C/p%3E%3Cp%3EAdd%20the%20lamb%20and%20continue%20saut%C3%A9ing,%20seasoning%20with%20salt%20and%20pepper%20as%20you%20go.%20If%20using%20ground%20lamb,%20saut%C3%A9%20just%20until%20the%20lamb%20has%20lost%20its%20raw%20color.%20If%20using%20lamb%20in%20pieces,%20you%20%20may%20want%20to%20let%20them%20caramelize%20a%20bit.%20Add%20a%20splash%20of%20white%20wine%20and%20let%20it%20evaporate.%3C/p%3E%3Cp%3EAdd%20the%20tomatoes%20and%20the%20red%20bell%20pepper.%20If%20using%20canned%20tomatoes,%20just%20crush%20them%20between%20your%20fingers%20as%20you%20add%20them%20to%20the%20pot.%20If%20using%20fresh%20tomatoes,%20you%E2%80%99ll%20want%20to%20blanch%20them%20quickly%20to%20loosen%20their%20skins,%20peel%20and%20seed%20them,%20and%20then%20cut%20them%20into%20dice%20before%20adding%20them%20to%20the%20pot.%3C/p%3E%3Cp%3ECover%20and%20turn%20the%20heat%20down%20to%20very%20low.%20Let%20the%20rag%C3%B9%20simmer%20very%20gently%20for%20about%201-1/2%20to%202%20hours,%20until%20the%20lamb%20is%20perfectly%20tender%20and%20the%20sauce%20has%20developed%20a%20rich%20flavor.%3C/p%3E%3Cp%3EServe%20with%20homemade%20spaghetti%20alla%20chitarra%20or%20another%20the%20pasta%20of%20your%20choice%20%20(see%20Notes).%3C/p%3E%3Cp%3ENotes%20on%20Lamb%20and%20Red%20Pepper%20Rag%C3%B9%3C/p%3E%3Cp%3EIf%20you%20want%20to%20hew%20close%20to%20tradition,%20buy%20some%20lamb%20shoulder%20or%20lamb%20shoulder%20chops%20and%20cut%20the%20meat%20into%20small%20pieces,%20then%20cut%20the%20peppers%20into%20thin%20strips%20and%20proceed.%20For%20this%20recipe,%20I%E2%80%99ve%20made%20things%20easier%20for%20you%20by%20offering%20the%20option%20of%20using%20ground%20lamb,%20which%20is%20generally%20easier%20to%20find%20in%20our%20markets%20and,%20of%20course,%20saves%20you%20the%20trouble%20of%20cutting%20up%20the%20meat%20yourself.%20If%20you%20want%20more%20background%20on%20the%20differences%20between%20US%20and%20Italian%20lamb%20and%20it%20cuts,%20check%20out%20the%20Notes%20in%20our%20post%20on%20Lamb%20and%20Peas%20stew.%3C/p%3E%3Cp%3EBesides%20the%20cut%20of%20lamb,%20there%20are%20subtle%20variations%20on%20the%20recipe%20for%20Lamb%20and%20Red%20Pepper%20Rag%C3%B9.%20The%20bell%20pepper%20could%20be%20yellow,%20or%20a%20combination%20or%20red%20and%20yellow.%20Green%20pepper%20is%20also%20a%20possibility,%20but%20it%20has%20such%20a%20different%20taste%20from%20its%20riper%20cousins,%20I%20wouldn%E2%80%99t%20personally%20recommend%20it.%20Rosemary%20and/or%20marjoram%20sometimes%20make%20it%20into%20the%20pot,%20along%20with%20a%20pinch%20of%20peperoncino%20(dried%20hot%20red%20pepper).%3C/p%3E%3Cp%3ERelated%20but%20quite%20different%20from%20this%20Lamb%20and%20Red%20Pepper%20Rag%C3%B9%20is%20a%20straight-up%20Rag%C3%B9%20di%20agnello,%20or%20Lamb%20Rag%C3%B9,%20also%20typical%20of%20Abruzzo,%20made%20with%20lamb%20(often%20castrato)%20sometimes%20combined%20with%20pork%20and/or%20veal,%20saut%C3%A9ed%20in%20a%20soffrito%20that%20will%20generally%20include%20onion,%20garlic%20and%20rosemary,%20sometimes%20a%20bit%20of%20cure%20pork%20like%20pancetta,%20then%20bathed%20in%20wine,%20generally%20red,%20and%20simmered%20in%20abundant%20tomato.%20But%20that%20dish%20deserves%20its%20own%20post%20one%20day%E2%80%A6%3C/p%3E%3Cp%3ERag%C3%B9%20d%E2%80%99agnello%20e%20peperoni%20(Lamb%20and%20Red%20Pepper%20Sauce)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EIn%20a%20saucepan,%20preferably%20made%20of%20terracotta%20or%20enameled%20cast%20iron,%20gently%20saut%C3%A9%20the%20garlic%20cloves%20and%20bay%20leaves%20in%20a%20generous%20amount%20of%20olive%20oil%20for%20just%20a%20few%20minutes,%20until%20you%20can%20smell%20the%20garlic's%20aroma%20and%20the%20cloves%20are%20just%20beginning%20to%20brown.%3C/p%3E%3Cp%3EAdd%20the%20lamb%20and%20continue%20saut%C3%A9ing,%20seasoning%20with%20salt%20and%20pepper%20as%20you%20go.%20If%20using%20ground%20lamb,%20saut%C3%A9%20just%20until%20the%20lamb%20has%20lost%20its%20raw%20color.%20If%20using%20lamb%20in%20pieces,%20you%20may%20want%20to%20let%20them%20caramelize%20a%20bit.%20Add%20a%20splash%20of%20white%20wine%20and%20let%20it%20evaporate.%3C/p%3E%3Cp%3EAdd%20the%20tomatoes%20and%20the%20red%20bell%20pepper.%20If%20using%20canned%20tomatoes,%20just%20crush%20them%20between%20your%20fingers%20as%20you%20add%20them%20to%20the%20pot.%20If%20using%20fresh%20tomatoes,%20you'll%20want%20to%20blanch%20them%20quickly%20to%20loosen%20their%20skins,%20peel%20and%20seed%20them,%20and%20then%20cut%20them%20into%20dice%20before%20adding%20them%20to%20the%20pot.%3C/p%3E%3Cp%3ECover%20and%20turn%20the%20heat%20down%20to%20very%20low.%20Let%20the%20rag%C3%B9%20simmer%20very%20gently%20for%20about%201-1/2%20to%202%20hours,%20until%20the%20lamb%20is%20perfectly%20tender%20and%20the%20sauce%20has%20developed%20a%20rich%20flavor.%3C/p%3E%3Cp%3EServe%20with%20homemade%20spaghetti%20alla%20chitarra%20or%20another%20pasta%20of%20your%20choice.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EThe%20recipe%20for%20homemade%20spaghetti%20alla%20chitarra%20can%20be%20found%20at:%3C/p%3E%3Cp%3Ehttp://memoriediangelina.com/2010/07/31/homemade_tonnarelli.%3C/p%3E%3Cp%3E0.1%3C/p%3E%3Cp%3Ehttp://memoriediangelina.com/2016/05/06/lamb-and-red-pepper-ragu/%3C/p%3E%3Cp%3E(c)%20Frank%20Fariello%3C/p%3E%3Cp%3ERelated%3C/p%3E%3Cp%3ENo%20tags%20for%20this%20post.%3C/p%3E){kind=link}