My next challenge recipes come from Recipes: The Cooking of Italy, a spiral-bound Time Life Foods of the World book, published in 1968. This one came from my mom when she was getting rid of no-longer-needed stuff in preparation for a move.
I had an uncharacteristically easy time picking not just one, but 2 recipes from this book. The first to jump out at me was White Beans with Tomatoes and Garlic (Fagioli all'Uccelletto). And then I saw the Braised Lamb with Anchovy Sauce (Abbacchio alla Cacciatora), and knew that the two would go well together.
My original plans were to have a green veggie on the side, maybe sauteed spinach or broccoli rabe, but I flaked, so we were greenless. But nobody seemed to mind. The beans, with a little bit of tomato, so simply seasoned with sage and garlic, were really good - even Youngest went for a second helping.
And the lamb? Oh, the lamb. Seared on a skillet until brown (Mr. Maillard, I love you), dusted with garlic, rosemary, salt, pepper, and flour, baked at high heat for 10 minutes, then topped off with red wine vinegar and chicken broth. Baked for an hour or so, with a couple chopped anchovies thrown in during the last 5 minutes. Meaty, salty, sticky, umami goodness.
Hubby, being the good Mexican that he is, grabbed some flatbread (lavash) and made mini lamb tacos. (They were really good topped with a dollop of hummus.)
Verdict? This book stays on the shelf.