面食与Sous Vide LambRagù和乳清干酪(Orecchiette AlRagīdi Agnello Con Crema di Ricotta)

还是从我们前往意大利南部拉更多的食物st September. We had dinner in Puglia at Già Sotto l’Arco, and one of the dishes there was orecchiette with a lamb ragù and cream of ricotta. The cream of ricotta …继续阅读面食与Sous Vide LambRagù和乳清干酪(Orecchiette AlRagīdi Agnello Con Crema di Ricotta)

Orecchiette with Lamb Ragù and Cream of Smoked Eggplant (Orecchiette al Ragù di Agnello e Crema di Melanzana Affumicata)

这个美味的意大利面菜是偶然的结果。我已经煮熟和吸烟了太多的茄子,用烟草和番茄组成的抗帕斯托,我正在在Sous-Vide中试验羔羊ragù。......继续阅读Orecchiette with Lamb Ragù and Cream of Smoked Eggplant (Orecchiette al Ragù di Agnello e Crema di Melanzana Affumicata)

Ham of Lamb with Salt-Roasted Beetroot

Usually I first pick a dish and then the wine, but for the antipasto for this year’s Christmas dinner I did it the other way around. A friend of ours had brought a sparkling red from the Loire region, made from cabernet franc. I thought it would be great with the羔羊驼that I made last year, when paired with some salt-roasted beetroot. This way of preparing beetroot concentrates the flavor without making the beets too salty.继续阅读“羊羔的羊肉与盐烤甜菜根”

羊肉羊肉用红萝卜纯汁,百里香,姜和小茴香

I had a craving for rack of lamb after seeingConor的帖子在Herbed架羊肉上。我拿起了一块漂亮的羔羊架,想着我用酱汁用酱汁服务。当我想到它的服务时,我也记得了Conor的帖子关于胡萝卜和姜汤。所以我决定用胡萝卜酱服羔羊。胡萝卜,姜和孜然均匀地一起,羊肉,姜和孜然融合在一起。所以那么羊肉,胡萝卜,姜和小茴香都应该顺利。他们做了!在最终菜肴中只有一丝百里香,生姜和孜然,但他们确实非常好地带出羊肉和胡萝卜的味道。继续阅读“Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin”

意大利面条alla chitarra conragùdi agnello e peperoni(用羊肉和甜椒酱新鲜面团)

下次我将参观阿布鲁佐的意大利地区,我要注意,因为我在这篇文章中欺骗了。意大利的每个地区都有自己的意大利面形状,而且对于阿布鲁佐,这是意大利面条,也称为Maccheroni Alla Chitarra。在其他地区,这种类型的意大利面被称为Tonnarelli或Troccoli。

Spaghetti Alla Chitarra是厚方形新鲜鸡蛋面,由粗面粉制成,厚度和宽度为2至3毫米(1/12至1/8英寸)。它们被称为“alla chitarra”,因为它们传统上是用吉他样器件制成,它具有带金属线的木制框架。首先用擀面杖滚动面团面团,然后布置在金属线的顶部,然后使用滚动销通过电线按压面,从而切割它。你猜到了:Chitarra是吉他的意大利语。该装置有助于将面食造成粗糙的表面,理想的是酱汁。

我不拥有这样的设备,但由于我确实为我的意大利面滚筒附着而宽2-3毫米,我认为我可以使用Tagliolini的附件欺骗和准备非常接近的意大利面神殿。为了获得方形的意大利面,面团的厚度也应为2-3毫米。意大利面条alla chitarra应该很多Al Dente., with a lot of bite to them, so it is important not to overcook them.

在Abruzzo的意大利面条alla chitarra提供的传统方式之一是羊肉和甜椒,用大蒜和湾叶调味,这就是我穿着意大利面条alla chitarra的东西。它令人惊讶地证明我肯定会再次这样做。ragù用新鲜的西红柿制成,品味非常优雅。继续阅读“Spaghetti alla Chitarra con Ragù di Agnello e Peperoni (Fresh Pasta with Lamb and Bell Pepper Sauce)”

Lamb and Eggplant Meatballs

Just a week after returning from my cooking on the boat adventure I have another challenge lined up, as we are participating in the gay pride canal parade in Amsterdam this Saturday and that requires a lot of preparation. As a result, I’m not cooking very elaborately this week and nothing that I haven’t blogged about before. I had some leftover羊肉和茄子馄饨填充在我的冰箱里,既然我更愿意在为客人制作馄饨时填充填充物,我决定通过面包屑和煎炸肉丸。这结果很棒:肉丸的外面很脆弱,而内部是非常柔软和多汁和美味的。这些肉丸是如此美好,值得制作馅料只是为了给他们做好准备。

继续阅读“羊肉和茄子肉丸”

Lamb Chops ‘Scottadito’

I already blogged aboutLAMB CHOPS'COTSADITO'(3月份)“烧你的手指”)。然后我在烤箱里准备了它们,但以为他们会在扒炉或木炭烤架上更好。我现在尝试了扒手,事实证明我是对的:因为较高的热量,他们在外面的外面得到了更好的地壳,同时保持多汁的内心。Lamb Chops Scottadito这么简单,很好,这次我的照片变得更好,所以我再次给你食谱继续阅读“Lamb Chops ‘Scottadito’”

羊肉和山羊奶酪卷曲

Summer has finally arrived and that means it time for grilling, or BBQ as we call it. For me grilling is strictly a charcoal thing, as a charcoal fire is hotter and imparts more flavor than a gas grill. Most grilling done in the Netherlands is very ‘low brow’, with cheap meat from the supermarket, with the lack of flavor masked by a reddish marinade. That is clearly not my kind of grilling. I like to use proper meat and pre-cook it sous-vide so it’s always cooked through, juicy and tender on the inside, and nicely browned on the outside. Since the meat is already cooked, visual inspection (i.e. using your eyes) is all that’s needed to decide when to remove the meat from the grill. Since I discovered last year that羊羔和山羊奶酪在一起, I decided to make a roulade of lamb shoulder with goat cheese, pancetta, thyme, and balsamic vinegar. It turned out great!继续阅读“羊羔和山羊奶酪roulade”