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Lamb

Excellent recipe for the grill or stove top. May use ingredients on all cuts of lamb.

Serves 6

4 lbs Lamb
2 Tbsp Mint
2 Tbsp Rosemary
2 Garlic Cloves
2 tsp salt
1 tsp soy sauce

Create dry rub for lamb by placing fresh mint, rosemary and garlic all together on a cutting board, with a mezzaluna (kitchen tool) rock blade back and forth until all ingredients have been finely shredded . (May use dry herbs as well, no shredding needed, just mince garlic.) Place herbs, salt and drizzle soy sauce onto lamb. Using your hands rub ingredients into lamb. Set aside and allow to rest for 1 hour.

Follow searing methods for all cuts of lamb if using stove top. For smaller pieces of lamb cooking time will be reduced for grill smaller cuts can stay on grill for about 8 minutes per side. For stove top, after braising allow to cook cover for about 7 minutes.

Choose method of cooking Leg of Lamb:

Grill
Start the grill. When grill reaches temperature 400 F (180 C), place lamb onto grill reduce temperature to 350 F (160 C) and allow to grill for 15 minutes, turn lamb and allow to cook for another 15 minutes on the other side. Remove lamb from grill and place into a pan, cover tightly with foil allow to rest for 15 minutes before slicing and serving.
For Charcoal Grill: When coals are hot (80% gray), place lamb onto upper rack and cover with kettle top. Allow lamb to cook 20 minutes per side, until golden, resting time in pan off the fire should be 15 minutes.

Stove Top
Need to sear lamb creating a fine crust on the outside of meat and sealing in the juices of the meat.
Turn stove on to medium-high heat; place an iron skillet onto stove burner and add 2 Tbsp olive oil to iron skillet, allowing oil to heat up for 1 minute. Place lamb into hot pan and allow to braise in pan for 2-3 minutes, searing  is complete when meat lifts from the pan easily with a fork. If meat is sticking to pan, allow for it to cook 1 minute longer in skillet.
Turn meat and repeat process on the other side for 2-3 minutes.
Add 1/2 -3/4 cups Marsala Secco (dry)to meat in pan, reduce cooking temperature to medium low, cover pan allow lamb to simmer for 20 minutes. Turn off heat, allow to rest for 10 minutes before cutting and serving.

Tomato Basil Sauce

Tomato Basil Sauce with Farfalle Pasta

A fresh taste of Italy!! Serve over your favorite pasta or Rice!

Fresh tomato basil sauce! Delicious on pasta or rice.

Tomato Basil Sauce
1 medium onion peeled and coarsely chopped
¼ cup Extra Virgin Olive Oil
One 28 oz cans tomato sauce (1 ½ L)
1/4 cup of water.
1/4 cup milk
Add Salt to taste.
1/8 tsp lemon zest (optional)
10 leaves fresh Basil (add ONLY in the last 10 minutes of cooking sauce.) Reserve 6 leaves for presentation of dish.
Parmesan Cheese (freshly grated) or Ricotta dura freshly grated.

Pure Ripe Red Tomatoes! The only ingredient needed to optimize Italian Sauce.

Add coarsely chopped onion and olive oil. Cover pan and allow to cook for 5 minutes on MEDIUM heat, turning the onions, as to not to burn.
Add tomato sauce, water and milk. Prop lid of pan with wooden spoon and allow to simmer on LOW or Warm heat for 20 minutes turning sauce occasionally (every 20 minutes). Add fresh basil leaves

Savory Lemon Infused Chicken or Fish

   Clean lemon taste that entices your senses from the presentation, to smell, to taste. Simply by utilizing the lemon leaves  from a lemon tree or layer pan  and top chicken with lemon slices .  This recipe can be used for chicken, rabbit, fish, shrimp or calamari.

Layer pan: Lemon Slices, chicken, more lemon slices! DELICIOUS!

Combine in a bowl:

  • 1 cup of bread crumbs,
  • 2 minced garlic cloves,
  • 1 tsp salt,
  • 1 Tbsp parsly leaves.

Place chicken breasts and turn generously in bread crumb mix.

INFUSED LEMON SLICES

3 lemons sliced and set aside.
1 lemon halved and juiced
1/3 oil for frying
1 Tbsp butter
1/4 cup oil for cooking
1/2 cup water

In a skillet on medium heat, warm 1/3 cup oil and 1 Tbsp butter for 3 minutes.  Carefully, place chicken fillet into oil and allow to brown 2-3 minutes on each side.  In a separate pan, add 1/4 cup oil,  create a bed of layered lemon slices. Place chicken fillets on top of lemon slices. Layer chicken with lemon slices. Add 1/2 cup water and the juice of one lemon. Cover, and on low-heat allow the chicken to cook for 20 minutes.  Serve with chopped parsley sprinkled on top for presentation.

Lemon leafs infuse flavor into poultry, fish, meat

IF USING LEMON LEAVES:  3 lemon leaves per fillet or chicken wing.

Align lemon leaves and overlap 3 lemon leaves per fillet or chicken wing placing the chicken breast into the center.  Begin to wrap chicken.  (FYI fold or crumble leaves and then straighten them again before laying product onto leaves.  This will assist with the infusion of flavor.)

Layer food of choice for infusion of lemony taste from lemon leaf.

Wrap each chicken breast inside lemon leaves, making packages, and tied in the center with cooking twine about 18 inches long (45 cm).  Place each wrapped chicken into an oven safe pan with olive oil drizzled into the pan and drizzled over the lemon leaves. Put into the oven and bake at 375F or 170 C for 30 minutes.  For chicken wings bake at 400F or 180 C for 30 minutes. Beautiful presentation! Place each lemon leaf wrapped chicken onto a plate. Serve with tossed salad or couscous.

Bolognese

Original meat sauce from Bologna can be served on any pasta of choice served with Parmesan Cheese!

Can be used in Lasagna!

Original Recipe from Bologna, Italy

2 Carrot’s diced
2 Celery stalks diced
1 Onion diced
1/4 cup Olive Oil
1 pound ground meat
1/2 cup red wine (optional)
2 28 ounces tomato sauce (unseasoned)
1/2 cup milk
1 cup water
1 1/2 tsp salt

In a separate large pan combine vegetables, meat and oil and cook over medium heat for 5 minutes, using a wooden spoon to break to pieces the

Sofritto! The base for Bolognese and Lasagna Recipes

ground beef and to combine with vegetables. Add wine and cover for 5 minutes. Reduce heat to Medium low, add sauce, milk, water and salt, cover with pan lid slightly tilted for vapor to escape. Allow to simmer for 20-30 minutes. Add basil leaves allow to cook another 10 minutes. Remove from heat.

 

Serve with favorite pasta and top with Parmesan Cheese!

Consider using this recipe in Lasagna recipes. Add 1 extra 28 oz (700 ml) of sauce for a count of 3 + 1 cup of water!

Lasagna Recipes in Eat Know How

Lasagna & Meatballs   http://eatknowhow.com/2011/03/05/lasagna-with-meatballs/

Southern Italian Lasagna  http://eatknowhow.com/2010/03/17/southern-italian-or-tuscan-lasagna/

Simple Lasagna (meatless) http://eatknowhow.com/2010/11/03/simple-lasagna/

Vegetarian Lasagna (meatless)   http://eatknowhow.com/2011/03/05/vegetarian-lasagna/

Italian Cream

A delicious dessert to be served at any time of the year! May be served with your favorite fruit on the side.

2 egg yolks
1 egg
1/2 cup sugar
1/3 cup flour
1 liter milk (4 cups milk)

In a large sauce pan, combine all eggs yolks and the egg, beat together.  In a frying pan add sugar and flour, combine with a wooden spoon. Add in beaten eggs  to frying pan, combine all ingredients. Turn the stove on medium low and continue to turn ingredients. Add in 1/4 cup milk and stir, add in another 1/4 milk stir well, add in 1/2 cup milk, stir well, add in remaining milk stirring well.  Constantly turning mixture, DO NOT LEAVE THE CREAM UNATTENDED, otherwise it will clump or burn. Turn cream with the wooden spoon covering th whole pan for about 20 minutes. When a small air bubble’s plops in the middle the cream is done. Remove the pan from the heat, carefully pour into a mixing bowl. With a plastic wrap, cover cream by laying the plastic wrap directly onto the cream, this will avoid a skin to form. Place into the refrigerator and allow to cool for 2 hours before serving.