Ingredients with Measurements:
- 2 lbs. of Pecora (lamb meat), cut into bite-sized pieces
- 1 cup of dry white wine
- 1/4 cup of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 sprigs of fresh rosemary, chopped
- 2 sprigs of fresh thyme, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the bite-sized pieces of Pecora to the skillet and cook until browned on all sides.
4. Pour in the dry white wine and add the chopped rosemary and thyme.
5. Season with salt and pepper to taste.
6. Cover the skillet or Dutch oven with a lid and let the Pecora simmer for 30-40 minutes, or until the meat is tender and the sauce has thickened.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 5g
- Protein: 45g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or pork.
- Dry white wine can be substituted with chicken or beef broth.
Variations:
- Add diced tomatoes or bell peppers for a more colorful dish.
- Use different herbs such as oregano or basil for a different flavor profile.
Tips and tricks:
- Make sure to brown the meat on all sides before adding the wine to enhance the flavor.
- Let the Pecora simmer for at least 30 minutes to ensure the meat is tender.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice or mashed potatoes for a hearty meal.
Garnishes:
- Garnish with fresh herbs such as parsley or chives.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the Pecora is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pecora is a traditional Italian dish that has been enjoyed for centuries.
Flavor profiles:
- The Pecora is savory and tender with a hint of herbs and white wine.
Serving suggestions:
- Serve hot with your favorite side dishes.
Related Categories
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Region: Italian
Taste: Herbaceous, Savory, Tangy, Aromatic, Earthy