I have previously mentioned my experiments in extending Jamie Oliver’s pollo alla cacciatora recipe (hunter’s chicken stew) to cover a range of other birds. Last night we pushed it further still and made the dish with chunks of beef instead.
Furred or feathered source of protein, it all works well. This was not our most excellent result from the recipe, partly because I was trying to balance the cookery with too many other activities, but it was still a wholesome meal.
The key to recipe is giving the meat a long marinade in garlic, rosemary, bay leaves, salt, pepper and a generous amount of rich red chianti wine. Mmmmnnn… those would be good complements for a bit of lamb. I suspect we will be using this framework again before too long.
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