Slow Cook Italian
Slow Cooking is one of my favourite ways to cook; it’s simple, stress-free and allows you to get on with other things safe in the knowledge that slowly, slowly the stove-top or oven is doing its job.
Stews and sauces bubble on the hob, a roast cooks in the oven with herbs gently infusing the meat, breads and cakes bake, all filling the house with mouth watering smells and creating that special warmth which nothing else can.
‘The great thing about slow cooking is that you use economical cuts of meat and, by adding herbs and spices, you can produce a meal fit for a king giving you maximum flavour for minimum effort.’
This book is about taking it slowly but surely, enjoying the simple things in life, learning how to make the most of a few basic ingredients and above all relaxing and enjoying good food.
Cosciotto d’agnello al forno
con piselli e cipolline
Roast leg of lamb with peas and baby onions
For a special occasion or Sunday lunch, this dish is a must.
The combination of baby onions, Taggiasca olives, anchovies, garlic and peas marry well with the succulent lamb. If you can’t find Taggiasca olives, try to substitute with Greek Kalamata olives, which give a distinct tangy taste to the meat.
For four people, half a leg of lamb is sufficient.
- Preheat the oven to 200 degrees centigrade.
- Rub the lamb all over with salt, pepper and olive oil.
- Place in a roasting dish and place in the oven for 20 minutes.
- Add half of the wine and continue to cook for 20 minutes.
- Add the remaining wine, onions, olives, garlic and anchovies, cover with foil and roast for 1 hour 10 minutes.
- Add the peas and roast for 10 minutes.
- Remove the foil and cook for a further 10 minutes.
- Remove from the oven, leave to rest for 5 minutes.
- Put the lamb on a board, carve and serve with the vegetables and juices.
1.2 kg half leg of lamb
150 ml dry white wine
300 gr baby onions or shallots, peeled
24 x Taggiasca olives, pitted
2 x garlic cloves, left whole, crushed
4 x anchovy fillets, roughly chopped
150 gr frozen peas
a little extra virgin olive oil
salt & pepper