Opoya <o...@m...com> wrote:

>Witam wszystkich,
>czy ktos zna przepis na ten wloski placek ziemniaczany z dodatkami?
>Ponoc bardzo dobry :)
>

Miksik.............ale do licha bardziej o miesie jagniecym niz
o ziemniakach......

1.
Capretto con Uova e Cacio, Kid (or lamb) with Eggs & Cheese

4 pounds leg of kid or lamb
2 ounces lard (this should be the seasoned variety available
in Italian delicatessens)
1/2 cup + 2 tablespoons butter
1 tablespoon olive oil
1 medium-sized onion
1 cup dry white wine
3/4 pound freshly shelled peas
3 eggs, hard boiled
1 1/4 cups grated Parmigiano
1 bunch parsley
1/2 lemon
Salt & Pepper to taste

Wash, dry, and cut the meat into 2-inch pieces. Set it in a
roasting pan and dot it with lard and butter, sprinkle it with
oil, and brown it in a hot oven. Remove the meat to a platter,
slice the onion finely, and cook it, covered and over a very low
flame, in the pan drippings. It should cook for at least an
hour, and you should, if it begins to dry out, sprinkle it with
water. When the onion is soft and lightly browned, transfer half
of it and some of the drippings to another pot. Cook the peas in
this pot, covered and over a very low flame, adding some
boiling water after 10 minutes. Return the pieces of meat to the
first pan and finish cooking it over a low flame; sprinkle half
the wine over it, let it evaporate, and sprinkle the other half
as well; finish cooking the meat stirring it occasionally and
adding just the water necessary to keep things from sticking if
need be. In the meantime mince the hard-boiled eggs and parsley
with salt to taste, and combine this mixture with the grated
Parmigiano. When it is done add the peas, cook for a couple
minutes more while stirring gently, then add the egg and cheese
mixture and cook a minute or two more. Turn off the flame, sprinkle
with a few drops of lemon juice, and serve; in all it will
require about an hour's cooking time. Artichokes and baby potatoes
will be the perfect accompaniment.

Grupy dyskusyjne:rec.food.cooking
Data:1998/04/01

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