Ingredients with Measurements:
- 2 lbs of lamb meat, cut into cubes
- 1 cup of red wine
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp of olive oil
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tbsp of rosemary
- 1 tbsp of thyme
- 1 cup of beef broth
- 1 cup of tomato sauce
- 1 cup of green peas
- 1 cup of carrots, chopped
- 1 cup of potatoes, chopped
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the lamb meat and cook until browned on all sides.
3. Remove the lamb meat from the skillet and set it aside.
4. Add the onion and garlic to the skillet and cook until softened.
5. Add the red wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom.
6. Add the beef broth, tomato sauce, rosemary, thyme, salt, and black pepper to the skillet and stir to combine.
7. Add the lamb meat back to the skillet and bring the mixture to a simmer.
8. Cover the skillet and cook for 1 hour, stirring occasionally.
9. Add the green peas, carrots, and potatoes to the skillet and stir to combine.
10. Cover the skillet and cook for an additional 30 minutes, or until the vegetables are tender.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 40g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or pork.
- Red wine can be substituted with beef broth or chicken broth.
- Green peas can be substituted with edamame or lima beans.
- Carrots and potatoes can be substituted with any other root vegetables.
Variations:
- Add chopped tomatoes for a more tomato-based sauce.
- Add chopped bell peppers for a sweeter flavor.
- Add olives for a salty and tangy flavor.
Tips and Tricks:
- Use a meat thermometer to ensure that the lamb meat is cooked to your desired level of doneness.
- If the sauce is too thick, add more beef broth or water to thin it out.
- Serve with crusty bread to soak up the sauce.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Pecora al Vino con Pipi in a large serving dish with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting Advice:
- If the lamb meat is tough, it may need to cook for a longer period of time.
- If the sauce is too thin, let it simmer uncovered for a few minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the lamb meat to an internal temperature of at least 145°F to ensure that it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pecora al Vino con Pipi is a traditional Italian dish that originated in Tuscany. It is a hearty and flavorful dish that is perfect for cold winter nights.
Flavor Profiles:
This dish has a rich and savory flavor with a hint of sweetness from the vegetables.
Serving Suggestions:
Serve the Pecora al Vino con Pipi with a glass of red wine and a side of crusty bread for dipping in the sauce.
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Region: Italian