In Tuscany, in the countryside around Arezzo, a scottiglia is a robust peasant dish of mixed meats (veal, pork, chicken, pigeon) stewed in a strong red wine sauce. In the hills of Romagna, near the border with the Arezzo countryside, the same cooking procedure is applied to the lighter meat from the lamb.
- 1 pound boneless lamb, trimmed and cubed
- 3 tablespoons butter
- 1/3 cup olive oil
- 1 garlic clove, minced
- 1 sprig rosemary, chopped
- 4 sage leaves
- 1 cup dry red wine
- 13 ounces potatoes
- Curly endive (chicory), for serving
In a skillet, brown the lamb cubes in the butter and olive oil with the garlic, rosemary and sage for 2 to 3 minutes. As soon as the lamb colors, pour in the wine. Cook until evaporated. Continue cooking over moderate heat for 15 to 20 minutes, until when pricked with a fork the meat is tender and the juice is no longer pink. Keep the meat and the cooking liquid warm.
Meanwhile, peel the potatoes and cut them into little balls using a melon baller. Cook in boiling salted water; drain.
Push the meat cooking juices through a fine strainer. Arrange a few leaves of curly endive on each dinner plate. Arrange some of the meat on these, sprinkle with a little of the cooking liquid and garnish with the potato balls.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
556 calories; 37g total fat; 90mg cholesterol; 62mg sodium; 25g carbohydrates; 7g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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