Agnello Alla Cacciatore Lamb Hunters Style Recipes
AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)
I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.
Provided by Ilysse
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy casserole and saute onion until soft.
- Add garlic and sage, saute a minute or two more.
- Add lamb and brown on all sides.
- Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
- Lower heat and let reduce for 5 minutes or so.
- Add tomatoes and season with salt, pepper, and pepper flakes.
- Cover and simmer for 1 hour.
- When the meat is cooked and soft remove the pan from the heat.
- Beat the egg yolks into the sauce.
- Serve hot and enjoy!
CHICKEN HUNTER'S STYLE: POLLO ALLA CACCIATORE
Steps:
- Rinse the chicken, pat it dry, and season with salt and pepper. In a large casseroleset over moderately high heat, warm 2 tablespoons of the oil until hot. Add the chicken and cook it until no longer pink on all sides. Transfer to a plate. Heat the remaining oil in the casserole over moderate heat until hot. Add the onion, carrot, and salt and pepper to taste, and cook, stirring occasionally, for 3 minutes, or until softened. Add the tomato, garlic, oregano, thyme, rosemary, and bay leaves, and cook the mixture, stirring occasionally, for 5 minutes more. Return the chicken to the casserole, add the wine, and reduce it over moderately high heat for 1 minute. Add the water, bouillon cube, sun-dried tomatoes, dried red pepper, if desired, and more salt to taste, bring to a boil, and simmer, stirring occasionally, for 15 minutes more, or until chicken is tender. Add olives and cook 5 minutes more. Transfer chicken to a serving plate and reduce sauce over moderately high heat until lightly thickened. Discard bay leaves, spoon sauce over chicken, and sprinkle with parsley.
AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE)
Another recipe from another book. Your guess is as good as mine as to which one. This is a wonder lamb recipe tho, be sure to serve it with a good bread to sop up the gravy. You can use chops for this, shoulder, chunks, whatever.
Provided by Ilysse
Categories Lamb/Sheep
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in pan large enough to hold all the lamb.
- Add pancetta and saute for a few minutes.
- Add garlic and sage and saute a minute more before adding the Lamb.
- Brown lamb on all sides then add all the wine.
- Season to taste cover and cook for about 15 minutes to 1/2 hour.
- Just before ready to serve turn heat up, uncover and reduce sauce by half.
- Serve with sauce poured over the lamb.
Nutrition Facts : Calories 847.3, Fat 58.5, SaturatedFat 20.5, Cholesterol 240, Sodium 183.5, Carbohydrate 2, Sugar 0.6, Protein 63.9
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