Rachel Roddy's Lamb and Peas Recipe | Food | The Guardian

2021-12-13 22:43:47 By : Ms. Tina Ye

Country-style lamb stew cooked in white wine sauce and served with peas

The tables outside the restaurant are nothing new, but they are not. Small clusters of tables are now in groups, three rows deep in a single row, and the size of a ping pong table-sized deck has quadrupled. Commercial umbrella manufacturers are indeed doing well. It is interesting to see how all the different places-bars, small restaurants, pizzerias-respond to temporary permission to occupy all the available space in front of their premises by the end of the year. Some people have built elegant platforms with parquet floors or matte gray decks and equipped them with stable tables and upholstered chairs. I am more passionate about resourcefulness. My favorite is a restaurant with artificial turf and plastic picnic tables on a large section of bumpy roads. Although it is only a few days, it will last forever in memory.

I think the owners are wandering around, looking at the layout of their neighbors, sniffing out who has more seats or invested in larger umbrellas. I want to know who is cooperating and who is cursing those who have wide sidewalks and five parking spaces. One thing is certain, and not just in Rome: seeing all these temporary scenes from the inside out, seeing things reopening, people sitting at well-spaced tables, whether on the tarmac or on the deck Still on the fake table of pea green, this is the most beautiful grass.

Sadly, there are no fake grasses in this week's recipe. But there are also peas — fresh or frozen — and lamb slices, cooked in a dish called abbacchio in spezzatino con piselli, or simply, spezzatino con piselli. No matter what you call it, this dish is a bit like alchemy. The encyclopedia Treccani's description of spezatino is satisfying because it sums up the whole process ingeniously and at the same time provides a world full of possibilities (here is a recipe writing lesson). Please forgive my translation, but it is like this: "Spezzatino, s, m (from spezzare, broken); a simple dish made at home, consisting of small pieces of meat, possibly sprinkled with flour and used in a pan Fry in oil or butter until brown, then soak with wine, tomatoes, salt, pepper and various herbs, then cook over a low heat, and then add celery, carrots, onions, potatoes or peas. The best lamb is shoulder, the most A good place is to buy from a butcher who works with a good farmer, or better yet, to buy it directly from the farmer."

I deliberately let the peas cook a lot of time, because a lot depends on the peas and you. If you use fresh peas that are very tender and small, and you want them to stay that way, they only need a few minutes, while starchy peas will take longer. However, if, like me, you want the peas to absorb a lot of flavor, and not only do not mind, but also actively like, they will turn into a sultry green and they can be eaten with meat for 15-20 minutes. I also think this dish is better after resting. In this case, the peas are more sultry and delicious, especially when served with cooked new potatoes or bread doorstops, especially if eaten from the inside out.

Prepare for 10 minutes and cook for 50 minutes for 4 servings

2 tablespoons olive oil 800 grams boneless lamb shoulder, cut into 3 cm pieces salt and black pepper 1 tablespoon flour 1 garlic clove, peeled and chopped 2 rosemary, remove and chop, the remaining 100 ml of red wine 200 ml of white wine with vinegar, plus an additional tasting of 300 g of peas (fresh or frozen)

In a thick-bottomed pot or casserole, heat oil over medium-low heat and work in batches to brown all sides of the lamb.

Return all the brown meat to the pot, add a pinch of salt and a few peppers, flour, garlic, chopped rosemary and pruning, and mix well. Pour in the vinegar and white wine and stir again. Bring to a simmer, then simmer slowly, close the lid and bubbling gently for 35-45 minutes; lift the lid from time to time to check if there is enough liquid, and fill up with wine or water if necessary.

In the last 5 to 20 minutes of cooking, if you think you need to cook peas, you can add peas and a little wine, and make sure that the last dish is soft.