I mentioned that lamb is not often available but yesterday I found some appetising - looking pieces of shoulder and so made this sort of lamb ratatouille, an Aldo Zilli recipe.
Why I Love Autumn in Sicily 🍂🍁
5 days ago
Subscribe to:
Post Comments (Atom)
5 comments:
I think shoulder is a tasty cut, I bet this recipe tasted delicious. I can't imagine going to this trouble for myself, I think I would live on cheese and cold cuts of meat, salad, bread and olives.
Ah, Ellee, my mother told me to, you see. She said, "If you don't cook for yourself you'll lose the art when you entertain". Besides, if I don't keep experimenting with recipes, how will I know what to cook for the next "special man" who gallops into my life on a white charger? - and I am hourly expecting him! [Most of what I cook can be frozen in small portions so that if I am ill or have a day when I really am not up to cooking - rare but it can happen! - there is always something to hand.]
Another delecious post. When that white charger arrives, the rider will have no complaints.
And I bet you really enjoyed it, too, Welsh. As ellee mentioned, the shoulder is sweet and tender. You do the same as I do...I freeze off meal portions...there's no point making small meal like that for one...same effort, same time...and then you've always got meals on hand.
Thanks, Steve and Lee. I agree, Lee: to halve a recipe is OK but to cook less than that of it can cause a dish to lose flavour and not be worth the trouble. Thank goodness for freezers!
Post a Comment