Il Primo - First Course
While the Antipasti course usually comprises cold or just warm dishes, the primo course is all about fabulous hot dishes such as pasta, risotto, gnocchi or soup. Always considered (and cooked) as a course on its own and not as a basic carbohydrate to accompany meals as a side dish, pasta is yet another delicious example of typical Italian inventiveness. With over 300 different shapes (formati)– from the most common ones such as spaghetti and rigatoni, to the oddly-named regional varieties of freshly made pasta – and a virtually endless number of possible combinations of ingredients to create both simple or elaborate sauces, there’s never a dull dish.
While the Antipasti course usually comprises cold or just warm dishes, the primo course is all about fabulous hot dishes such as pasta, risotto, gnocchi or soup. Always considered (and cooked) as a course on its own and not as a basic carbohydrate to accompany meals as a side dish, pasta is yet another delicious example of typical Italian inventiveness. With over 300 different shapes (formati)– from the most common ones such as spaghetti and rigatoni, to the oddly-named regional varieties of freshly made pasta – and a virtually endless number of possible combinations of ingredients to create both simple or elaborate sauces, there’s never a dull dish.
Abbacchio alla Cacciatora (Lamb Stewed with Rosemary) – Rome-Lazio.
INGREDIENTS:
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METHOD:
- Wipe the meat with a dry cloth or paper towel. Heat the oil in a large pan, add the meat and saute until brown all over. Season with salt and pepper and add the rosemary, garlic and sage.
- Stir with a wooden spoon and dust with flour.
- Let it brown, then add the vinegar and wine or water. Stir well, scraping the bottom of the pan. Cover and cook over a low heat for 15 minutes. If the sauce reduces too much while cooking, add a little more vinegar and wine or water.
- In another pan, dissolve the anchovies in a tablespoon of the liquid from the lamb. Pour this sauce over the lamb, leave for a few minutes to develop its flavour, then stir and reduce over a brisk heat.
- The sauce should be fairly thick, dark and not too plentiful, but enough to cover the meat like a glaze, making each piece shine.
- Discard the rosemary and sage and serve very hot.